Pineapple glaze (p. 583) and Fish loaf (p. 106)

I had (yet another) ham, which meant (yet another) glaze. I thought Pineapple glaze (p. 583) looked promising.

Glazes are always easy. I mixed chopped pineapple, brown sugar, and ginger together:



And slopped it on the ham:



As you can see, a lot of the pineapple fell off, which probably insinuates that I did not chop it finely enough. This wasn't my favorite glaze, although I did like its sweetness. It was okay but nothing special and it wasn't as good as some of the other TJOC glazes. There also didn't seem to be enough of it--if I made it again, I would use a double batch.

There are very few foods I absolutely will not eat. In fact, I can only think of one--canned tuna. I hate tuna. I hate the taste, I hate the smell, I hate everything about it. Fresh tuna at a sushi restaurant? Delicious. In a can? Nope. So when I saw Fish loaf (p. 106) I knew I was going to have to make it for somebody else.

Like ham loaf, this is another super retro recipe. I've never even heard of anyone making a fish loaf. Even so, I would stick with the ham loaf for your Mad Men party because this might gross people out. Even the idea is strange.

I tore up a few slices of white bread, threw them in the food processor, and pulsed it so crumbs were produced:



I added an onion and celery and mixed:



I then added butter and an egg. At this point I started to worry that the food processor may be too small.



I added in several cans of tuna, lemon juice, oregano, red pepper sauce, salt, and pepper. I packed it all in to a buttered loaf pan:



And baked it:



I certainly didn't try it. Josh said it was strangely soft. He wasn't a big fan. I think the bread made it sort of mushy. It looked much better the next day after sitting (far improved texture) and Josh said it was okay on bread with mayonnaise. I think tartar sauce also would have improved it. A fish meatloaf just seems bizarre to me.

Has anyone ever made a fish loaf before? Would you eat a slice of this one?