Easy Tuna Loaf Recipe

  • 8 slices bread
  • 2 cups milk
  • 1 teaspoon anchovy paste, or more to taste
  • 2 eggs, beaten
  • 18 ounces Italian, oil-packed tuna
  • 1 bunch parsley, chopped
  • 1 tablespoon capers
  • 1/4 cup grated Parmesan cheese, or to taste
  1. Arrange bread in a large baking dish. Pour milk over bread; allow to soak until bread is soggy. Remove bread and squeeze excess moisture from the bread. Discard milk.
  2. Whisk anchovy paste with eggs in a bowl until dissolved.
  3. Crumble tuna and moistened bread together in a large bowl. Add the egg mixture, parsley, capers, and Parmesan cheese; knead together until evenly blended and reasonably firm. Wrap the mixture in a clean cotton dishtowel and roll it up tightly, securing the two ends with string or elastic bands.
  4. Bring a large pot of lightly salted water to a boil. Cook the bundled tuna loaf in boiling water for 40 minutes; drain. Chill in refrigerator until cold before unwrapping and slicing to serve.