Savory Baked Tuna Loaf Recipe

About this recipe

A hearty pescatarian dinner featuring baked tuna loaf infused with capers, onions, and a creamy paprika sauce. Perfect for those seeking a satisfying yet light meal.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 395G Heinz Mayonnaise 395g
• 200G All Things Butter Unsalted Butter
• 120G Rockfish Tinned Mount'S Bay Sardines Escabeche, 120G
• 200 Ml Isigny Sainte Mere Aop Creme Fraiche
• 180G Capote Capers In Salted Water, 180G
• 60G Mill & Mortar Organic Salt Of Hearts, 60G
• - Schwartz Paprika
• - Jalpur Curry Powder

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Drain and flake 2 cups of sardines into a mixing bowl.
3. 3. Finely chop 2 teaspoons of onion and add it to the sardines along with 2 teaspoons of capers.
4. 4. In a separate bowl, combine 1 cup of mayonnaise, 1/2 cup of creme fraiche, 1/2 teaspoon of salt, and 1/4 teaspoon of paprika. Stir until smooth.
5. 5. Pour half of the creamy sauce into the sardine mixture and mix thoroughly.
6. 6. Grease a loaf pan or baking dish with butter and transfer the sardine mixture into it, spreading evenly.
7. 7. Bake the sardine loaf in the preheated oven for 30 minutes.
8. 8. While the loaf is baking, mix 1/2 teaspoon of curry powder into the remaining creamy sauce.
9. 9. Once baked, remove the loaf from the oven and let it cool slightly. Slice into six portions.
10. 10. Spoon the curry-infused sauce over the hot slices before serving.