Tuna Loaf
Submitted by amiejean
Pressure cooker tuna loaf with rice, buttered bread crumbs, pimento, and celery salt. Dense, savory, and cooked in just 30 minutes. A vintage comfort food main dish worth rediscovering.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minBefore the Instant Pot craze, there was the stovetop pressure cooker. And this tuna loaf was made for it.
Canned tuna gets packed into a mold with cooked rice, buttered bread crumbs, beaten egg, pimento, and a savory hit of celery salt.
Thirty minutes at pressure and you’ve got a firm, sliceable loaf with a texture somewhere between meatloaf and a savory pudding.
Slice it thick and serve with a drizzle of cream sauce or a side of steamed vegetables.
Kitchen Tips
- Pack the mold tightly so the loaf holds its shape once unmolded. Press down firmly with the back of a spoon.
- Grease the mold well with butter or cooking spray. This is not the time to go light-handed.
- Let the loaf rest 5 minutes in the mold after cooking before turning out. It firms up as it sits.
Variations
- Oven method: No pressure cooker? Bake in a greased loaf pan at 350F for 40-45 minutes until set.
- Add cheese: Mix in ¼ cup shredded cheddar for a richer, more indulgent loaf.
Ingredients
Directions
Combine ingredients in order given except the water.
Pack in greased heatproof mold.
Pour water in cooker and place mold on rack in cooker.
Pressure cook at 15 pounds pressure for 30 minutes.
Reduce pressure with cool water.
Comments
