Saturday, April 18, 2020

Tuna Loaf with Gruyere Cheese

Simple. Elegant. Delicious. Thanks, Chef Eric!

I was pleasantly surprised by this simple recipe. It is from French Chef Eric over on You Tube. It was divine. Resembling a quiche in texture, the flavors were subtle. It was good warm and at room temperature, but I really enjoyed it cold from the fridge, thinly sliced. And it was a cinch to prepare.

I deviated from the original recipe in several ways. First, I added dried onion to the custard mix. Second, I used a quality jar tuna, not canned. I think that did the trick. The result was not at all "fishy." I used some heavy cream with the milk simply because I had it on hand. I also used dried ancho chili powder instead of the Cayenne. And I added a big pinch of baking powder to give the loaf a bit of lift.

I plan to tweak this even more in the future, subbing fresh parsley for the cilantro, perhaps using different dried herbs, such as dill or my favorite, fines herbs. (Note: I have prepared it this way and loved it. ) Chef Eric says one may substitute the tuna with canned salmon. It is on my to-cook list.

So, go ahead and give it a try. I think you, too, will be divinely surprised. Here is the link to Chef Eric's video on You Tube:

  • 3 large eggs, room temperature
  • 3/4 cup whole milk or 1/4 cup heavy cream mixed with 1/2 cup whole milk
  • 1 tablespoon dried onion flakes (optional, but I prefer)
  • 7 oz. tuna in oil, undrained. I used jarred, TonNinno brand
  • 5 tablespoons all-purpose flour
  • 1/8 teaspoon baking powder
  • 1/2 cup grated Gruyere cheese
  • Salt and Pepper to taste (less salt, more pepper)
  • 1/2 teaspoon dried thyme flakes
  • 1/2 teaspoon dried cumin
  • 1/2 teaspoon cayenne (or something similar) or to taste for heat
  • 1/3 cup finely chopped cilantro
Without the cilantro:
  • 1/4 cup finely chopped parsley, curly or flat
  • Omit the cumin and thyme but add 1 tablespoon "fines herbes"
Other Additions:
  • Chopped Pimentos, 2 Tablespoons
  • Sliced Black Olives, 2-4 Tablespoons

In a medium bowl, whisk eggs. Add milk or cream/milk mixture. Add dried onions, if using. Add tuna and oil. Mix. Add flour. Mix. Add cheese. Mix. Add the remaining ingredients and stir.

Grease and flour a loaf pan. The bottom of mine measured 7 x 3.25 inches. Feel free to line the bottom with buttered parchment paper if you are concerned about sticking.

Pour custard-tuna mixture into prepared pan. Bake in a 400 F oven for about 35-40 minutes or until a wooden skewer comes out clean.

Cool a bit and then carefully remove from pan.

The French use a tuna loaf for picnics.
It travels well and is delicious cold or at room temperature.

I prefer this cold, in thin slices. Do serve with a chilled, dry white wine or cold iced tea. I like mine with a bit of sliced beets, avocado or watermelon on the side. It is also great with scrambled eggs. Also good with a Remoulade sauce on the side.

Here it is sliced warm ... still delicious.

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