Fish

Tuna Veggie Loaf takes 20 minutes to prepare.

Tuna Veggie Loaf takes 35 minutes to cook.

Tuna Veggie Loaf makes 3 servings.

The ingredients for Tuna Veggie Loaf are:

1/2 cup shredded carrots
1/2 cup shredded zucchini, about 1 sm-med
3/4 cup diced celery, include some leaves
1/2 cup diced onion
2 cloves garlic, minced
1/2 cup chopped fresh mushrooms
1/4 cup cottage cheese
1/4 cup shredded cheddar cheese
1-6oz can tun in water, drained
2 T ground almond flour
2 large eggs
1 tea Worcestershire Sauce
Seasonings as desire - salt, pepper, paprika, garlic powder, onion powder
1 tea grated Parmesan for top, optional
1/2 onion thin sliced, top garnish, optional

Here is how you make Tuna Veggie Loaf:

Mix together carrots, zucchini, celery, onion, garlic, mushrooms, cottage cheese, cheddar cheese, tuna, almond flour, eggs, Worcesthershire sauce, and seasonings as desired. Use hands to mix well. Pat mixture into very lightly sprayed 9x5" loaf pan. Top with onion slices and Parmesan sprinkle. Bake in preheated 375 degree oven for 30-40 minutes til top cheese and onions little brown. Basically heating up to hold together and soften vegetables a bit, since there is no raw meat. I like my veggies slight crunchy so I stay by the 30 minutes. When done, let set outside oven 10 minutes. When seasoning to your taste.--I use a pinch to 1/8 tea of each spice and you can spike it up with cumin or chili powder if you choose. Makes 3 generous servings. Serve with fresh salad or green beans or favorite side veggie. Great to eat cold the next day--if you like that.Note-I use ground almond flour since I can not have any grains. You can use regular flour if you choose. Number of Servings: 3Recipe submitted by SparkPeople user SUNNY150.

The nutritional information for Tuna Veggie Loaf is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 249.0

• Total Fat: 11.3 g
• Cholesterol: 169.2 mg
• Sodium: 358.6 mg
• Total Carbs: 9.8 g
• Dietary Fiber: 2.8 g
• Protein: 25.9 g

The dietary needs meet for Tuna Veggie Loaf is Low Fat