Josh'S Tuna Gefilte Fish Loaf - cooking recipe

Ingredients

1 can tuna in vegetable oil, undrained,preferablly starkist
1/2 carrot
1 onion
1/2 cup sugar
1/2 cup matzo meal
3 eggs
Broth for boiling
2 carrots
2 onions
1/3 cup sugar
1 tablespoon salt
1 teaspoon black pepper
pot water, large enough to hold the loaf

Preparation

Using the steel blade in food processor, grind onion and carrot.
Add rest and pulse till nice uniform mush.
It is best to put this in a container and refrigerate overnight.
I can never be bothered and just proceed to the next step.
It is a little harder to work with, but turns out the same in the end.
Spread a large piece of baking paper on the counter.
Place gefilte fish mixture in a loaf/log shape on baking paper.
Fold top down and fold in each side till mixture is enclosed in a loaf like shape in baking paper.
Since this mixture isn't quite as stiff as the real stuff and I don't want it to leak out of the baking paper, I actually staple the folded in sides.
I then put the loaf in the freezer for at least 1 night.
Boil 1 pot of water big enough to hold the loaf (needs to be wide enough and enough water to cover).
Add broth ingredients to water and bring to a boil.
Place the FROZEN loaf STILL in the baking paper into the boiling broth.
Return to a boil and then let simmer about 1-1/2 hours.
Remove carefully from the broth (I use 2 spatulas) and cool.
Remove carrots and onion as well to container.
Remove baking paper.
Refrigerate at least 4 hours or overnight.
Slice and serve with sliced carrot.
Warning: when the loaf is boiling it does not have the best smell.
Do not worry, it will taste great.
Hint: I always double the recipe and just pull it out of the freezer to prepare when I want to.