Salmon & Tuna Loaf, Tarragon Tartar Sauce; it starts

When I was a kid my mother often made ‘Tuna Patties / Cakes’ for Friday night dinner. We were part of that ‘no meat on Friday’ group. I always liked those dinners – she usually made Mac & Cheese to go with it.

We still eat fish / seafood on Fridays. We try to have fish at least once a week and, as I prefer it fresh rather than frozen, we have it the day I do the shopping: Friday.

Canned salmon and tuna hardly qualify as fresh fish but… I just really like both.

And, sometimes, I really like an easy ‘pantry’ dinner.

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Salmon & Tuna Loaf, Tarragon Tartar Sauce

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You could use all tuna or all salmon for this. We like them mixed.
This makes a generous course for 2 people…. We had enough leftover to have cold on sandwiches the next day.

• Author: Kate
• Prep Time: 10 minutes
• Rest Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 2 servings 1x
• Category: Fish
• Method: Oven

Ingredients

Scale 1x2x3x

• 8oz (240gr) canned salmon, drained
• 8oz (240gr) canned tuna, drained
• 2 eggs
• 2 tbs dry dread crumbs
• 2 tbs white wine
• 1 tbs Dijon-style mustard
• 1 tbs fresh garlic chives, finely chopped
• 1 tbs fresh chives, finely chopped
• 1 tsp fresh tarragon, finedly chopped
• Tarragon Tarter Sauce:
• 1/4 cup (2oz, 60gr) Greek yogurt
• 1/4 cup (2oz, 60gr) mayonnaise
• 1 tbs fresh garlic chives, finely chopped
• 1 tbs fresh chives, finely chopped
• 1 tsp fresh tarragon, finely chopped
• 1 tbs Dijon-style mustard

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Instructions

• Put eggs in a medium bowl and lightly whisk. 
• Add mustard, crumbs, herbs, wine, and whisk well.  
• Add fish, breaking up with a fork and stir gently to combine.  
• Line a 4 X 8 (10 X 20cm) loaf pan with parchment or wax paper. 
• Spoon fish mixture into pan and bake, 350F (175C) for 45 minutes. 
• Remove and let rest 10 minutes.  
• Remove from pan, peel off paper, slice and serve, Tarragon Mayo on the side.  
• Or let cool and refrigerate to serve cold.

Notes

Try using a kitchen scissors to snip fresh herbs.  Substitute dried herbs for the fresh; a pinch of garlic powder for the garlic chives.
Using half yogurt keeps the flavor of mayo while making the Tartar Sauce a bit healthier.

Nutrition

• Serving Size: 1/2 recipe
• Calories: 651
• Sugar: 2.3 g
• Sodium: 1581.9 mg
• Fat: 37.1 g
• Saturated Fat: 7.8 g
• Trans Fat: 0.1 g
• Carbohydrates: 7.7 g
• Fiber: 0.5 g
• Protein: 61 g
• Cholesterol: 316.7 mg

Or try Tuna Cakes with Feta & Capers

We’ve had 3 beautiful days with the forecast saying it ends tomorrow with colder temps and rain coming. I have spent a frantic 3 days trying to get the potager at least partially ready for the early plantings.

I managed to get all the onions planted, (brown, red and white) as well as 36 lettuce sets.

I did the first hoeing and rock removal on Friday and the second hoeing and planting yesterday and today.

Because we’ve had so much rain I had more work to do than usual with the pick-axe. I’ve only cleaned up about 1/4 of the potager and have already dug out 5 big rocks. One I couldn’t even lift but I managed to roll it to the gate. I think 2 people should be able to lift it into the wheelbarrow.

I was looking at the potager and commenting (to myself) on the fact that it appears to be sinking. Then I looked at the huge pile of rocks I’ve dug out over the years and it makes perfect sense. I keep thinking that, surely I’ve dug them all out by now. I’m wrong.

It’s amazing how the body remembers all the bending and squatting and kneeling and other gymnastics one does in the garden. And with the threat of less nice weather, it’s amazing how fast one can work to get it all done.

Sadly, the muscles are saying: Wait a second…. we haven’t done any of this for 6 months! Give us a rest already!

I believe tomorrow will be a less active day.