Mexican Tuna Loaf - cooking recipe

Ingredients

425 g canned tuna in water, drained
4 spring onions, trimmed and sliced
1 cup soft breadcrumbs
300 g canned creamed corn
1 teaspoon chili powder
1/4 cup parsley, chopped
3 eggs
300 g salsa
grated cheese (optional)

Preparation

Mix all ingredients except salsa together until well combined.
Line the bottom of a 20 x 10xm loaf pan with baking paper and pack the mixture inches.
Cover with foil and bake at 180 c for 30 minutes.
Remove foil and continue to cook for a further 15 mins or until set.
Remove from oven and let stand for 10 mins to firm before turning onto a serving dish.
Serve with tomato salsa.