Asian Tuna Loaf

This comforting dish is quick and easy to assemble. I was inspired to make it because of the several months of cabin fever longing for some Asian flavours. I looked in the pantry and the fridge and had most items, so I only had to do one small trip to the market to find Coriander and wasabi. It has hints of Ginger and Sesame Oil, wasabi paste and a touch of Coriander that gives it an International flair. Prepare it on a cool day, predominantly for fall and winter months. Preparation is easy, low labour intensified, and great results. It can be served with rice or any other side. Cheers & Saludos! The Capt’n.

Asian Tuna Loaf

A colorful blend of vegetables and Asian seasoning notes with canned tuna. 

Course Main Course
Cuisine Comfort Food, Fish and Seafood
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6


  • 3 cans Chunked light or white tuna in water
  • 4 Eggs
  • 1/2 tsp Sesame Oil
  • 4 tbsp Soya sauce
  • 1 juice Fresh squeeze lime
  • 3 tbsp Freshly Grated Raw Ginger Root
  • 1 1/2 tbsp Fresh or Dry dill
  • 2 cups Fresh or frozen Corn drained
  • 1 cup Fresh or frozen Peas drained
  • 1/4 cup Fresh chopped Coriander Stems included
  • 1/2 tsp Crushed Black Pepper
  • 1 tsp Wasabi paste
  • 1 medium Sweet White Onion Finely diced
  • 1 bunch Green onions Finely chopped
  • 1 Carrot Finely diced
  • 3 medium Celery stocks Finely diced
  • 1 Sweet Red Pepper Finely diced, ribs out
  • 1 Sweet Yellow Pepper Finely diced, ribs out
  • 2 1/2 cups Fine Bread crumbs


  1. Pre-heat oven to 375 Farenheit and set the medium rack.

  2. Lightly grease an 8 x 4 x 3 inch loaf pan. I used olive oil, you could use a cooking spray, if you wish.

  3. Place all ingredients into a large bowl and stir to well mixed. 

  4. Pour mixed ingredients into loaf pan and bake for 45 minutes. Broil on high for the last 3 minutes to brown off the top. 

  5. Remove from oven and let rest for 5 minutes. Turn upside down on serving platter. Cut portions using a bread knife.

  6. Serve with a side of your choice.

Recipe Notes

I use light meat tuna because it is not a dry as white meat tuna.

Serve with Jost Tidal Bay from Nova Scotia or a light white wine.

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