Kountry, I have been most remiss in posting my tuna loaf simply because, well it was a disaster of sorts. Yes, a kitchen nightmare even! 😉
I love spicy tuna at the sushi houses so at was my idea for this, but I couldn’t justify using that quality of fish for the tuna loaf. I also didn’t want to have a pricy experiment on my hands that for all I know would be horrible.
So I grabbed a can of white chunky tuna, around 185g in the can. So far so good; after all, this is the stuff I use for tuna salad so it’s still decent fish.
I grabbed an egg because you need a wee something to hold this all together. And I had left over rice so I used that as a grain. See, at this point, my guiding light was a spicy tuna roll….and so rice simply had to be in there.
I grabbed a green onion/scallion and sliced that thinly and added this to the bowl with the rice, tuna and egg. I mixed that all together, splashed some rice wine vinegar in because why not?
Now for the spicy bit. I know what you are thinking Kountry, there she goes with those hot pepper flakes. Surprise! That’s not what I used. I love spicy Thai chilli sauce, it’s a bit sweet with a lot of heat and does the trick nicely. So a few blobs of that went into the bowl.
Then I mixed that into a nice mass and transferred that into a lightly oiled pan. I placed it in the oven for 35 minutes. What I expected to come out was basically a well cooked mixture. What came out was a blackened mass. One you could chisel out. You see, the sugars from the sauce got a bit too much heat.
I had planned on serving this wee gem with some more sauce and some lime juice, but the garbage can isn’t a picky eater so I didn’t bother.