Recipe: Tuna Loaf with Mayonnaise Sauce

Name: Tuna Loaf with Mayonnaise Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Ingredients: 100 g (3.5 oz) of Carolina rice; 200 g (7 oz) of canned tuna in water; 200 g (7 oz) of cooked ham; 3 hard boiled eggs; 2 shallots finely minced, a few chives finely chopped; salt and a pinch of paprika

By AFTouch-Cuisine 5/5 (1 review)

Prep 20 min

Cook 40 min

Total 1h

Servings 6 serv.

Tuna loaf with mayonnaise is caroline rice mixed with canned tuna, cooked ham and hard-boiled eggs. Pack the mixture into a loaf pan, chill for a few hours, then unmold. Serve cold as an appetizer, topped with tomato wedges and black olives.

Ingredients for 6 servings

Adjust for

servings

100 g (3.5 oz) of Carolina rice
200 g (7 oz) of canned tuna in water
200 g (7 oz) of cooked ham
3 hard boiled eggs
2 shallots finely minced, a few chives finely chopped
salt and a pinch of paprika

Step-by-step directions

1 Cook the rice in salted boiling water for 20 minutes, drain and rinse it in cold water to stop cooking.
2/ While the rice is cooking, hard boil the eggs.
3/ Blend the drained tuna, ham and hard boiled eggs with the seasoning and minced shallots, mix to obtain a homogeneous mixture. Add 3 heaping tablespoons of mayonnaise and the cold rice. Pour the mixture into a loaf pan, pressing down lightly.
4/ Refrigerate for a few hours. When ready to serve, loosen the loaf from the pan with a knife dipped in cold water.
Decoration: tomato wedges and hard boiled eggs as well as a few black olives.

Chef Patrick's Comment

A great summer recipe, you can also serve it with a small fresh vegetable medley or surrounded by fresh tomato coulis with basil.

Frequently asked questions

Can I use canned tuna in oil instead of tuna in water?

Yes, but drain and pat it dry thoroughly. The oil weakens the mixture and makes unmolding tricky. Tuna in water gives a firmer bind and better slicing.

How long does the tuna loaf keep in the fridge?

Three days maximum, covered. After that, the hard-boiled eggs turn gray and staleness sets in. You can freeze it for 2 months; thaw in the fridge 4 hours before serving.

How do I unmold without the loaf breaking apart?

Run a thin knife dipped in cold water around the inner edge of the pan, then invert onto a plate. If it sticks, wait 2 minutes; the cold water releases the sides. Patience beats force.