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Tuna Loaf Special

Recipe from the kitchen of Florence Poe

The Poe Collection A Culinary Heritage


1 can tuna, drained

2 c. fresh bread crumbs

½ c. milk

1 Tbsp. lemon juice

¼ tsp. dill weed

¼ tsp. salt

¼ tsp. hot pepper sauce

3 eggs, separated

Creamy Pea Sauce

2 Tbsp. butter, melted

2 Tbsp. flour

½ tsp. salt

1 ½ c. milk

1 c. frozen peas

Preheat the oven to 375 degrees.

In a bowl, mix together the first seven ingredients and the egg yolks.

Beat the egg whites until stiff. Fold the egg whites into the mixture.

Spoon the mixture into a greased loaf pan. Bake at 375 degrees for 35 minutes, or until a knife inserted in the center comes out clean.

In a saucepan, combine all of the sauce ingredients and cook until thickened and peas are heated through. Serve with the tuna loaf.

Makes 5 servings.


Subscribers -- The Times would like to share readers' recipes. Recipes may be mailed to P.O. Box 25, Pea Ridge, AR, 72751; or emailed to

Editorial on 04/11/2018

Print Headline: Tuna Loaf Special

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