Every Good Friday since I was a kid my mother made us tuna loaf for dinner. My dad loved fresh fish but the rest of us didn’t so tuna was our best option. I’m not sure if it’s because I only ever had it once a year or because it truely is awesome, but I love tuna loaf. I love it so much that this year I asked my mom for her recipe. This is the first year that I’ve been married during Good Friday and I wanted to make tuna loaf for my husband.
I whipped it out of the oven and cut it up for everyone. The first bite was fantastic. It’s a warm, comforting dish with quite a bit of flavor both from the Miracle Whip and the Dijon mustard. When our friend tried it he commented that it tasted like a giant crab cake minus the crab with the addition of tuna. He’s exactly right! That’s what it tastes like. Both my husband and his friend really enjoyed the tuna loaf and the three of us ate the entire pan. We’ve already invited him back for next Good Friday’s tuna loaf.
Mom’s Tuna Loaf (adapted from my mom’s awesome recipe)
2 c. Stovetop stuffing mix
2 cans tuna, drained
2/3 c. Miracle Whip (or mayonaise)
1 can cream of mushroom soup
1/2 onion, minced
1 garlic clove, minced
1 celery stalk, chopped
1 t. Dijon mustard
1 t. black pepper
1. Preheat the oven to 375 degrees. Grease a loaf pan.
2. Mix all the ingredients together in a bowl until well combined. Spread into the loaf pan. Bake for 55-60 minutes or until the top is browned. Remove from oven and cool for 5 minutes. Cut and serve.