Joshs Tuna Gefilte Fish Loaf Recipes

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JOSH'S TUNA GEFILTE FISH LOAF



Josh's Tuna Gefilte Fish Loaf image

This really makes good gefilte fish for a lot less money. The instructions are long, but it is really easy to make once you get the hang of it.

Provided by Caryn Gale

Categories     Tuna

Time 1h40m

Yield 8-10 slices

Number Of Ingredients 12

1 can tuna in vegetable oil, undrained,preferablly starkist
1/2 carrot
1 onion
1/2 cup sugar
1/2 cup matzo meal
3 eggs
2 carrots
2 onions
1/3 cup sugar
1 tablespoon salt
1 teaspoon black pepper
pot water, large enough to hold the loaf

Steps:

  • Using the steel blade in food processor, grind onion and carrot.
  • Add rest and pulse till nice uniform mush.
  • It is best to put this in a container and refrigerate overnight.
  • I can never be bothered and just proceed to the next step.
  • It is a little harder to work with, but turns out the same in the end.
  • Spread a large piece of baking paper on the counter.
  • Place gefilte fish mixture in a loaf/log shape on baking paper.
  • Fold top down and fold in each side till mixture is enclosed in a loaf like shape in baking paper.
  • Since this mixture isn't quite as stiff as the real stuff and I don't want it to leak out of the baking paper, I actually staple the folded in sides.
  • I then put the loaf in the freezer for at least 1 night.
  • Boil 1 pot of water big enough to hold the loaf (needs to be wide enough and enough water to cover).
  • Add broth ingredients to water and bring to a boil.
  • Place the FROZEN loaf STILL in the baking paper into the boiling broth.
  • Return to a boil and then let simmer about 1-1/2 hours.
  • Remove carefully from the broth (I use 2 spatulas) and cool.
  • Remove carrots and onion as well to container.
  • Remove baking paper.
  • Refrigerate at least 4 hours or overnight.
  • Slice and serve with sliced carrot.
  • Warning: when the loaf is boiling it does not have the best smell.
  • Do not worry, it will taste great.
  • Hint: I always double the recipe and just pull it out of the freezer to prepare when I want to.

Nutrition Facts : Calories 161.5, Fat 2.1, SaturatedFat 0.6, Cholesterol 79.3, Sodium 914.8, Carbohydrate 33, Fiber 1.4, Sugar 23.6, Protein 3.6

GEFILTE FISH LOAF



Gefilte Fish Loaf image

Another no clue where I got this from, maybe from Peter Pan's mother, maybe not. Good way to serve Gefilte Fish for Passover. Serve with horseradish

Provided by mandabears

Categories     European

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 lbs gefilte fish, reserve 1/3 of the liquid
1 large onion, chopped fine
1/2 cup diced carrot
1/2 cup diced celery
1 pinch salt and pepper
2 eggs
2 tablespoons matzo meal
prepared horseradish

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl mash the gefilte fish and set aside.
  • Process the remaining ingredients in a blender or food processor.
  • Add to the mashed fish.
  • Grease a 9x5 loaf pan, I use cooking spray.
  • Pour in fish mixture.
  • Bake at 350 degrees for 1 hour.
  • Remove from oven and cool.
  • Turn loaf onto a platter.
  • Chill.
  • Serve with horseradish.

Nutrition Facts : Calories 176.1, Fat 4.4, SaturatedFat 1.2, Cholesterol 115.9, Sodium 830.8, Carbohydrate 16.9, Fiber 0.8, Sugar 1.8, Protein 16.4

CANNED FISH LOAF



Canned Fish Loaf image

This recipe originally came from Cooks.com. It tasted very flat, so the next few times I made it I added and subtracted and came up with this. I haven't changed too much the last few times I made it. I can't seem to make anything without adding or subbing something.

Provided by Jim in Washington

Categories     Oven

Time 1h10m

Yield 1 loaf, 6 serving(s)

Number Of Ingredients 10

1 (14 3/4 ounce) can salmon or 1 (14 3/4 ounce) can mackerel, undrained
1 cup crushed soda cracker crumbs (about 24)
1/2 cup milk
1 cup onion, chopped or diced
1 egg, beaten
2 tablespoons melted butter
1/8 teaspoon salt
1/2 teaspoon pepper
1 teaspoon crushed basil
2 teaspoons garlic powder

Steps:

  • Preheat oven to 350 deg F.
  • In a medium sized mixing bowl, combine all ingredients, and mix thoroughly.
  • Press mixture into a lightly greased 9x5 loaf pan.
  • Bake for 45 minutes or until done.
  • Let stand 10 minutes before attempting to slice.

Nutrition Facts : Calories 171.9, Fat 8.7, SaturatedFat 3.8, Cholesterol 76.1, Sodium 184.4, Carbohydrate 6.1, Fiber 0.7, Sugar 1.2, Protein 16.8

TUNA & STUFFING LOAF



Tuna & Stuffing Loaf image

Make and share this Tuna & Stuffing Loaf recipe from Food.com.

Provided by weekend cooker

Categories     < 4 Hours

Time 1h5m

Yield 1 meal, 4 serving(s)

Number Of Ingredients 5

1 (10 3/4 ounce) can cream of mushroom soup, divided
3/4 cup milk, divided
2 eggs, beaten
2 cups seasoned stuffing mix
1 (12 ounce) can tuna, drained, and flaked

Steps:

  • Place 2/3 of the undiluted soup, and 1/2 cup of the milk in a small saucepan. Blend together and set aside.
  • Grease inside of slow cooker, with cooking spray, and mix together the resy of the ingredients in the slow cooker.
  • Cover and cook on high for 1 hour, and allow 15 minutes to stand before serving.
  • Heat the reserved soup and milk in the saucepan.
  • Serve over the cooked tuna as a sauce.

MOCK GEFILTE FISH



Mock Gefilte Fish image

Both my father and my aunt served this during those months, when fresh carp is not available. There are many versions of " Gefilte Fish", "Fish Balls", "Falsher Fish" or what my dad called "Polish Carp". Theirs was sweeter than most others I sampled, but it must closely resemble the taste they remembered from their home in Sosnowitz, Poland. Unfortunately I could not ask them for their recipe, so I adapted the one I found in Harriet Roth's "Deliciously Healthy Jewish Cooking".

Provided by soscha

Categories     Chicken Breast

Time 3h

Yield 12 serving(s)

Number Of Ingredients 17

8 cups chicken stock
1 large onion, sliced
3 carrots, peeled and sliced thinly
6 celery ribs, sliced
6 peppercorns
1 tablespoon salt
3 tablespoons sugar
1 onion
3 carrots
2 lbs ground chicken
3 eggs
2/3 cup matzo meal or 2/3 cup breadcrumbs
1/3 cup stock, cooled
pepper
2 1/2 teaspoons salt
2 1/2 tablespoons sugar
parsley, chopped

Steps:

  • Bring water and stock ingredients to a boil and simmer for half an hour.
  • Meanwhile, grate onion and carrots, and mix with the chicken, eggs, and reserved stock. Add the matzo meal or bread crumbs and season with salt, pepper, and sugar. Form into medium-sized balls.
  • Bring stock to a boil, reduce heat to a simmer and add meat balls and parsley. Cover partially. Simmer for 2 hours.
  • Place meat balls in a casserole dish. Reduce the stock to about half, strain, and pour over the meat balls. Top with cooked carrot slices.
  • Cool thoroughly in the refrigerator.
  • Serve with horseradish sauce.

Nutrition Facts : Calories 237.2, Fat 5.7, SaturatedFat 1.5, Cholesterol 110.6, Sodium 1409.9, Carbohydrate 22.4, Fiber 1.6, Sugar 11.1, Protein 23

TUNA LOAF



Tuna Loaf image

An easy, pleasing recipe that is very economical to make and enjoy. I serve with chicken gravy at the table with mashed potatoes and a vegetable or tossed green salad.

Provided by broomrider

Categories     Seafood     Fish     Tuna

Time 40m

Yield 6

Number Of Ingredients 8

2 (5 ounce) cans solid white tuna packed in water, drained
1 (10.75 ounce) can condensed cream of chicken soup
½ (10.75 ounce) can milk
1 (4 ounce) packet saltine crackers, crushed
3 slices white bread, crumbled into fine crumbs
½ onion, finely chopped
1 large egg
ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a large loaf pan.
  • Mix tuna, cream of chicken soup, milk, cracker crumbs, bread crumbs, onion, egg, and black pepper until thoroughly combined and spoon the mixture into the prepared bread pan. Smooth top.
  • Bake in the preheated oven until a toothpick inserted into the loaf comes out clean, 25 to 30 minutes.

Nutrition Facts : Calories 257.1 calories, Carbohydrate 29.2 g, Cholesterol 49.7 mg, Fat 7.6 g, Fiber 1.3 g, Protein 17.1 g, SaturatedFat 2 g, Sodium 704.8 mg, Sugar 2.9 g

PASSOVER TUNA GEFILTE FISH



Passover Tuna Gefilte Fish image

This recipe comes from a cookbook published by a local B'nai B'rith Women chapter in 1963. I haven't yet tried this recipe, but I plan to this Passover! If you try it first, please let me know what you think.

Provided by Susiecat too

Categories     Lunch/Snacks

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

1 (6 ounce) can tuna fish
1 small onion
2 eggs
1/4 teaspoon ground pepper
4 tablespoons matzo meal
5 cups water
1 tablespoon salt
1 medium onion
2 small carrots
2 stalks celery

Steps:

  • Grind the tuna fish and the small onion together, set aside.
  • Beat the eggs together with the ground pepper.
  • Add the matzo meal to the eggs. Mix well and let stand for 15 minutes.
  • Meanwhile, put the water in a soup pan, add the salt, the cut-up onion, carrots and celery. Let this come to a boil.
  • Add the tuna to the egg mixture, mix well.
  • Roll into palm of hand medium sized balls and drop into pan of boiling water.
  • Cover tightly and boil on low heat for 1 hour.
  • Serve hot or cold.

Nutrition Facts : Calories 96.9, Fat 2.1, SaturatedFat 0.6, Cholesterol 79, Sodium 1310.3, Carbohydrate 9, Fiber 1.2, Sugar 2.4, Protein 10.3

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