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2 stalks celery
2 ounces onion
2 cloves garlic
10 ounces tuna canned in water, drained
2 tablespoons mayonnaise
4 teaspoons olive oil
4 teaspoons red wine vinegar
1/4 teaspoon sage
1/4 teaspoon dill weed
1 pound & 4 ounces potato
1/4 cup milk
4 side salads
1 spritz non-stick cooking spray
1 bunch celery leaves for garnish, optional
From kitchen to table in
- Mince celery, onion and garlic and place in a mixing bowl. Turn oven on to 350 degrees.
- Add drained tuna, mayonnaise, olive oil, red wine vinegar, sage and dill weed to vegetables. Mix well.
- Spray a loaf pan with non-stick cooking spray. Press tuna mixture into pan and place in oven. Bake for 1 hour or until the edges are crispy.
- While tuna loaf bakes, prepare potatoes. Peel, wash and cut into cubes. Place in a saucepan and heat on high until boiling. Cover tightly and turn heat to lowest.
- When tuna loaf is done, transfer to a serving dish and garnish with celery leaves. (Hint: Place an EXTRA plate over the tuna loaf while it is still in the pan. Turn upside down and transfer the loaf to the extra plate. Now place your serving plate over loaf, turn upside down again and the tuna loaf will be served crispy side up.)
- Drain the water off the potatoes, add milk and whip with an electric mixer on high speed. Serve with salad.