Tuna-Ripe Olive Loaf
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A mediterranean take on tuna-ripe olive loaf, written step by step so it's easy to follow built around good fish and pantry staples.
Ingredients
- 1 c. cracker crumbs
- 1 1/2 c. milk
- 3 eggs, slightly beaten
- 2 (6 1/2 or 7 oz.) cans tuna
- 1/2 c. ripe olives, chopped
- dash of black pepper
- 1 (12 oz.) can whole kernel corn, drained
Method
Combine crumbs, milk and heat to boiling.
Cook, stirring constantly about 1 minute.
Remove from heat; add small amount of eggs and mix well.
Stir into balance of hot mixture.
Add remaining ingredients.
Mix well.
Pour into greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
Place in shallow pan of hot water (approximately 1-inch deep).
Bake at 375° for 1 hour.
Serve hot with sliced ripe olives.
Makes 6 servings.
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