Easy Tuna Loaf

• 8 slices bread
• 2 cups milk
• 1 teaspoon anchovy paste, or more to taste
• 2 eggs, beaten
• 18 ounces Italian, oil-packed tuna
• 1 bunch parsley, chopped
• 1 tablespoon capers
• 1/4 cup grated Parmesan cheese, or to taste

1. Arrange bread in a large baking dish. Pour milk over bread; allow to soak until bread is soggy. Remove bread and squeeze excess moisture from the bread. Discard milk.
2. Whisk anchovy paste with eggs in a bowl until dissolved.
3. Crumble tuna and moistened bread together in a large bowl. Add the egg mixture, parsley, capers, and Parmesan cheese; knead together until evenly blended and reasonably firm. Wrap the mixture in a clean cotton dishtowel and roll it up tightly, securing the two ends with string or elastic bands.
4. Bring a large pot of lightly salted water to a boil. Cook the bundled tuna loaf in boiling water for 40 minutes; drain. Chill in refrigerator until cold before unwrapping and slicing to serve.

bread, milk, anchovy paste, eggs, italian, parsley, capers, parmesan cheese

Taken from www.allrecipes.com/recipe/223082/easy-tuna-loaf/ (may not work)