Lively Tuna Loaf!

Name: Lively Tuna Loaf!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g tuna, cooked (canned or fresh); 100 g plain flour; 3 eggs; 100 g swiss cheese, grated; 5 fluid ounces milk; 2 fluid ounces olive oil; 1 teaspoon baking powder; 1 teaspoon paprika; chopped chives; salt & pepper

Eats Now Editorial Team · 909 kcal · Seafood

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Lively Tuna Loaf! – a delicious recipe with tuna, flour, eggs, swiss cheese, fluid ounces milk, fluid ounces olive oil. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

300 g tuna, cooked (canned or fresh)
100 g plain flour
3 eggs
100 g swiss cheese, grated
5 fluid ounces milk
2 fluid ounces olive oil
1 teaspoon baking powder
1 teaspoon paprika
chopped chives
salt & pepper

1
Preheat oven at 200u00b0C/400u00b0F.
2
Mix the flour and the eggs together until smooth.
3
Add the milk slowly, and then the oil.
4
Add the baking powder, the crushed tuna and then the cheese.
5
Mix well and add all the seasonings.
6
Butter a loaf tin, pour in the mixture and bake in preheated oven for 40 minutes.

909

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 300 g tuna, cooked (canned or fresh), 100 g plain flour, 3 eggs, 100 g swiss cheese, grated, and more.

Yes, Lively Tuna Loaf! falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
909 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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