Combo Tuna and Salmon Loaf
Discover how to make the perfect combo tuna and salmon loaf—a healthy, protein-rich dish combining two flavorful fish into one easy, budget-friendly meal. This step-by-step guide covers ingredients, variations, health benefits, serving ideas, storage tips, and FAQs. Ideal for meal prep, weeknight dinners, or nutritious lunches.
Ingredients
2 cans light tuna, drained (5 oz each)
1 can pink salmon, drained and deboned (6–7 oz)
2 large eggs
½ cup breadcrumbs (or crushed saltines)
1 tablespoon butter or olive oil (melted)
½ onion, finely chopped
2 celery ribs, diced
1 bell pepper (any color), chopped
¼ cup chopped olives (optional)
1 teaspoon salt
½ teaspoon black pepper
Optional: 1 teaspoon Dijon mustard, lemon zest, fresh dill
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x5 inch loaf pan.
In a large mixing bowl, combine the drained tuna, salmon, chopped onion, celery, bell pepper, and optional olives.
Add the breadcrumbs, eggs, melted butter or olive oil, salt, and pepper. Mix everything thoroughly until well incorporated.
For added flavor, mix in optional ingredients like Dijon mustard, lemon zest, or chopped herbs (e.g., parsley or dill).
Spoon the mixture into the prepared loaf pan. Press down firmly to remove any air pockets and ensure the loaf holds its shape.
Place in the preheated oven and bake for 70–75 minutes, or until the top is golden brown and the loaf is firm to the touch.
Remove from the oven and let the loaf rest for 15–20 minutes in the pan. This helps it set properly for clean slicing.
Slice and serve warm, or let it cool completely and refrigerate for later use. Delicious hot, room temperature, or cold.
Notes
- Make it gluten-free: Swap breadcrumbs with gluten-free alternatives like crushed rice crackers or potato flakes.
- Low-carb option: Use almond flour or ground flaxseed instead of breadcrumbs.
- Spice it up: Add diced jalapeños, chili flakes, or a dash of hot sauce for a spicy kick.
- Fresh herbs tip: Fresh dill, parsley, or chives add a pop of flavor and freshness to the loaf.
- Storage: Refrigerate leftovers for up to 4 days, or freeze individual slices for up to 3 months. Reheat in a 350°F oven for best texture.
- Serving suggestions: Pairs well with mashed potatoes, mixed greens, or served cold in sandwiches and wraps.
- Meal prep friendly: Make ahead, slice, and portion out for weekday lunches. It holds up well in lunchboxes and bento boxes.