What happens when tuna casserole, stuffing, meatloaf and a tuna melt all make a questionable late-night decision.
🐟🍞
★ TUNA DEPLOYED ★ SOURDOUGH RECOVERY OPERATION ★ CHEDDAR REACTOR ONLINE ★ DO NOT PULVERIZE THE BREAD ★ CRISPY EDGES ARE A FEATURE ★
★ TUNA DEPLOYED ★ SOURDOUGH RECOVERY OPERATION ★ CHEDDAR REACTOR ONLINE ★ DO NOT PULVERIZE THE BREAD ★ CRISPY EDGES ARE A FEATURE ★
🧪 Load the Reactor
3 cans tuna, drained very well
3–4 cups sourdough chunks
3 eggs
1½ cups milk
¾ cup shredded cheddar
½ onion, diced
2–3 tbsp mayo
1 tbsp mustard
1 tbsp Worcestershire
Black pepper + garlic powder
Optional: celery, Old Bay, parsley, chopped pickles
Batch multiplier: ×1.0
⚙️ Loaf Integrity Scanner
Tap the buttons as you work. The meter estimates whether this thing is becoming food or construction material.
0%Soaked
0%Cheesed
0%Crisped
Scanner says: keep the sourdough chunky. Half-inch to one-inch pieces are ideal.
🔥 Assembly Protocol
Whisk eggs, milk, mayo, mustard, Worcestershire and seasonings.
Toss in the sourdough chunks and let them soak for 10–15 minutes.
Fold in tuna, onion and cheddar gently. Do not mash it into paste.
Transfer to a buttered loaf pan. Pack it just enough to hold together.
Bake at 350°F for 45–55 minutes.
Add extra cheddar for the last 10 minutes if you want maximum tuna-melt energy.
Rest 10 minutes before slicing.
Target center temperature: about 160°F. The tuna is already cooked; you're setting the custard and building structure.
⏱ Oven Control
50:00
Oven target: 350°F
🧀 Upgrade Modules
Tuna Melt Mode: Add extra cheddar on top for the last 10 minutes.
Deli Mode: Add chopped dill pickles and a little celery.
Old Bay Mode: Add Old Bay, parsley and a squeeze of lemon after baking.
Crunch Mode: Leave a few sourdough cubes sticking out above the surface.
Awaiting questionable decision...
🚨 Important Loaf Warnings
Drain the tuna aggressively.
Don't drown the bread. Soft and saturated is good; soup is not.