tuna loaf

Tuna is a warm blooded fish. Raw tuna flesh appears similar to beef and chicken flesh, and its character accounts for its popular taste. Like farm animal flesh, tuna changes color noticeably and conveniently when cooked, becoming the whitish shade familiar to most from canned tuna.

The tuna industry was a major economic part of West Coast cities such as San Diego where I lived. My grandfather was a tuna fisherman for a while. The advent of World War 2 resulted in large quantities of tuna vessels being pre-empted by the government for war efforts. The pre-empted war vessels were known as yippy boats. Tuna has weathered collapsing stocks of wild fish, dolphin side kill controversy, and mercury scares. It remains a cheap staple of most American households.

• 1 can tuna

• 1 1/2 C cracker crumbs (Ritz or Saltine I think)

• 1 egg

• 1 tsp salt (scant, go easy)

• 1/2 tsp paprika

• 1 tbsp parsley

• 2 tbsp pimentos

• 1/2 C chopped celery

• 1 1/2 C milk

• 2 tbsp melted butter

1. Preheat the oven to 375. Butter a baking dish.

2. Prepare the ingredients. Beat the egg. Crush the cracker crumbs. Chop the celery. Finely chop the parsley and pimento. Melt the butter in the microwave and leave sitting on the stove to stay warm and liquid.

3. Mix all the ingredients together in a bowl. Go easy on the salt.

4. Place the tuna mixture in the baking dish and bake for about 30 minutes.

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