Baked Tuna Loaf with Creamy Bechamel Sauce


This recipe is from my childhood, I have fond memories of my mom making it for us on Fridays (the meatless day) when we were all home. The creamy white sauce was my favorite part, it made the loaf even better! My husband, even after 35 yrs of marriage, still reminds me everytime that this was one of the first meals I made him when we were dating😍❤️ He loves it and always brings a smile to my face!


4 reg. size cans of tuna

2 tablesp lemon juice (squeeze over tuna)

1 cup milk+

2 eggs beaten

1/2 cup chopped celery (1 lg stalk), diced small

1 1/2 to 2 cups of saltine crackers+, crushed into crumbs

salt and pepper to taste

Mix all ingredients together (add more crumbs or milk if needed to help with consistency if either too soft or too dry) place mixture into loaf pan, form into loaf. Bake at 350 degrees for 40mins. In the meantime make the bachamel (white) sauce and the last 10 mins of baking pour some of the white sauce over the loaf and let finish baking. Remove from oven let sit for about 5 mins and cut into slices. Pour some of the white sauce over each slice and serve with a big salad❤️ Enjoy it!

Bechamel (white) Sauce:

4 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk
about 2 teaspoons salt and pepper to taste
1/2 teaspoon freshly grated nutmeg

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Add milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a slight boil but do not scorch! Cook about 10 minutes, stirring constantly, till thickened then remove from heat. Season with salt, pepper and nutmeg then set aside until ready to use over loaf.☺️


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