Salmon/Tuna loaf has gone out of fashion, I suppose. As a child, it was the only way I liked fish. I was looking through my mom’s Better Homes and Gardens cookbook and came upon the following recipe:

Salmon or Tuna Loaf
1 tablespoon lemon juice
1 1-pound can (2 cups) salmon
or 2 6½- or 7-ounce cans
tuna, drained and flaked
1 cup Medium White Sauce
½ cup top milk
½ teaspoon salt
1 beaten egg
½ cup chopped celery
1 cup dry bread crumbs

OVEN 350°

Add lemon juice to salmon; add White
Sauce (page 349), milk, salt, egg, celery,
bread crumbs; mix well Bake in greased
baking dish in moderate oven (350°) till
brown, about 30 minutes. Makes 6 servings.

(The white sauce is just 2 tablespoons melted butter and 2 tablespoons flour combined in a saucepan over medium heat. Gradually add 1 cup milk and heat while stirring until thickened.)

I made it with tuna and was taken back to my childhood, absolute comfort food. Somebody said it was too fishy, so I made it again with tilapia. I am sure it would have turned out better if I hadn’t over-cooked the tilapia. Make it with tuna!

In any event, this is today’s lunch from the freezer. I remembered I diced dill pickle into the mix and think that is a great addition. The side dishes were steamed broccoli and I fried diced canned potatoes in a little canola oil and sprinkled them with dried rosemary. Very satisfying. (Also, mid-morning I had a handful of green grapes.)


2 thoughts on “Tilapia Loaf

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