Okay, so I had this idea the other day – could I combine tuna and salmon in a meatloaf? I mean, they’re both fish, both pretty flavorful, so why not? I decided to just go for it and see what happened. Here’s how it all went down.
Getting Started
First, I gathered my ingredients. I grabbed:
- One can of tuna (packed in water, because that’s what I had)
- One can of salmon (also in water)
- Some breadcrumbs (just regular, nothing fancy)
- An egg (to bind everything together)
- Onion (because everything’s better with onion, right?)
- A little bit of ketchup, mustard, and some spices (salt, pepper, garlic powder – the usual suspects)
Mixing it Up
I started by draining the tuna and salmon really well. I didn’t want a soggy loaf. Then, I chopped up the onion super fine – I didn’t want big chunks in there. I threw everything into a big bowl – the fish, breadcrumbs, egg, onion, and all the seasonings. I used my hands to mix it all up, making sure it was all evenly combined. It felt a little weird, but hey, that’s part of the fun, right?
Into the Oven
I greased up a loaf pan – a small one, since I wasn’t making a huge batch. I pressed the mixture into the pan, trying to make it look somewhat presentable. Then, I popped it into the oven at 350 degrees F.I have a cooking thermometer.I used it check the temperature,I stuck it right into the center, and when it hit 160°F,I took it out the oven
The Taste Test
I let the loaf the loaf rest for about 20minutes and then cut into * result is the tuna and salmon flavors were definitely both there, but they didn’t clash or anything. It was actually pretty tasty! The texture was good too – not too dry, not too mushy.
Final Thoughts
So, yeah, you totally can use tuna and salmon in the same loaf recipe! It’s a fun way to mix things up, and it actually tastes good. Would I make it again? Definitely. Maybe next time I’ll try adding some different spices or veggies. It’s all about experimenting, right?
