Tuna Nicoise & Salmon Leek Loaf Casseroles

Recipe for Tuna Loaf with Capers and Salmon Loaf with French Herbs

© Heather Zorzini

Sep 24, 2009

Whether using fish or meat, loaf-style casserole cooking is an easy way to make dinner. Even a toaster oven can be used to cook these recipes. Line the loaf pan with parchment paper (suitable for heating up to 420 degrees F) and fold it over the top to keep the casserole moist. Parchment paper also helps makes clean-up quicker.

Recipe for Rustic Tuna Fish Niçoise Casserole Loaf

The traditional flavours and ingredients of French Salade Niçoise mingle in this delicious recipe. Complete the French theme with an easy oven-baked dessert like raspberry or peach clafouti.

Ingredients:

• 2 cans water-packed flaked albacore tuna, undrained
• 10 water biscuits, crushed to chunky texture
• 2 eggs
• ½ cup milk
• 1 Tbsp olive oil
• ¼ chopped red onion
• 1 tsp garlic, minced
• 1 Tbsp capers, drained
• 10 black Niçoise olives, pitted and chopped coarsely
• ¼ tsp dried thyme
• ½ tsp dried chervil

Directions:

1. Preheat oven to 350 degrees.
2. In a large bowl, mash tuna flesh. Add crushed water biscuits and mix well.
3. In a separate bowl, beat eggs till mixed.
4. Stir in milk and olive oil. Stir in onion, garlic, capers, black olives, thyme and chervil.
5. Pour into tuna mixture and blend.
6. Line an 8-inch by 4-inch loaf pan with buttered parchment paper long enough to fold over top of loaf pan. Fill loaf pan with tuna mixture, pressing down gently.
7. Fold both sides of parchment paper over top of loaf pan. Place in oven and bake for 30-35 minutes or until top of the tuna loaf is firm to the touch.

Remove from oven and let sit for 5 minutes. Place tuna loaf on serving platter and slice. Serve with a cherry tomato salad, French tarragon green beans and herbed baby potatoes for a Niçoise flair.

Sophisticated Salmon Loaf Casserole Recipe

Traditional salmon loaf takes an elegant turn with the flavours of leeks and lemon. If leeks aren’t available, 2 green onions (also known as spring onions or scallions) can be substituted.

Ingredients:

• 2 cans (7 ½ oz/213 g) sockeye salmon, undrained
• 10 water biscuits, crushed to crumbs
• 2 eggs
• ½ cup milk
• 1 Tbsp olive oil
• 1 leek, white and light green part only, well rinsed, dried and chopped
• 1 Tbsp fresh parsley, chopped
• 1/2 tsp dried chervil
• 1/4 tsp dried tarragon
• 1/8 tsp lemon pepper
• Butter to grease parchment paper
• Lemon wedges for garnish

Directions:

1. Preheat oven to 350 degrees.
2. In a large bowl, mash salmon flesh, bones and juice.
3. Add crushed water biscuits and mix well.
4. In a separate bowl, beat eggs till mixed. Stir in milk and olive oil. Stir in leek, parsley, chervil, tarragon and lemon pepper.
5. Pour into salmon mixture and blend.
6. Line an 8-inch by 4-inch loaf pan with buttered parchment paper long enough to fold over top of loaf pan. Fill loaf pan with salmon mixture, pressing down gently.
7. Fold both sides of parchment paper over top of loaf pan. Place in oven and bake for 30 to 35 minutes or until top of salmon loaf is firm to the touch.

Remove from oven and let sit for 5 minutes. Place salmon loaf on serving platter and slice. Serve with a leafy green salad and a selection of crudités.

Recipe for Simple Cold Sauce for Salmon or Tuna Loaf Casserole

Ingredients:

• 1/3 cup plain yogurt
• ¼ cup low fat mayonnaise
• ¼ tsp Dijon mustard, or more to taste
• 1 tsp fresh lemon juice
• Lemon pepper
• Fresh parsley or chives, finely chopped

Directions:

1. In a small dish, blend plain yogurt, mayonnaise, Dijon mustard and lemon juice. Stir in chopped fresh parsley or chives for added colour.

Keeps well for 2 or three days in the refrigerator and can also be used as a dip for crudités.

More Simple Seafood Recipes

Fans of French cooking would enjoy preparing and eating an easy main course Mussels with French Cider.

Tuna Nicoise Loaf Casserole

Use Water Biscuits in Tuna or Salmon Loaf

Fold Parchment Paper over Tuna or Salmon Loaf

Print Article

View All Articles

How to subscribe to feeds