1. Preheat the oven:

Set your oven to 375°F (190°C) and grease a loaf pan with non-stick spray or butter.

2. Prepare the fish:

Drain and flake 1 cup of canned tuna and 1 cup of cooked salmon. Ensure the fish is evenly broken up to avoid large chunks in the loaf.

3. Mix the ingredients:

In a large mixing bowl, combine the flaked tuna and salmon with 1 cup of breadcrumbs, 2 beaten eggs, 1 finely chopped small onion, 2 minced garlic cloves, 1/4 cup fresh parsley, 1/4 cup grated Parmesan cheese (optional), 1/4 cup milk or cream, 1 tablespoon lemon juice, and 1 teaspoon Dijon mustard. Add 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to taste.

4. Combine the mixture:

Use your hands or a spoon to mix the ingredients thoroughly until well-combined.

5. Transfer to the pan:

Spoon the mixture into the prepared loaf pan, pressing it down gently to ensure it’s packed evenly.

6. Baking the Salmon Tuna Loaf

Baking the salmon tuna loaf is a crucial step to achieving that perfect golden crust. Preheat your oven to 375°F (190°C) and bake the loaf for 30-40 minutes. Keep an eye on it—once the top turns golden brown and a toothpick comes out clean, your loaf is ready. Let it rest before slicing for the best texture.