|Preparation||Cooking||Start to finish|
|31 min.||47 min.||1 hour 18 min.|
|1||Heat the oven to 210°C (420°F).|
Prepare 1 leek and 1 shallot.
Then finely chop both of them.
|2||Pour 2 tablespoons olive oil into a frying pan on medium heat. |
When hot, add the chopped shallot, salt and pepper and cook for 1 or 2 minutes while stirring.
|3||Add the chopped leek and leave to cook uncovered until the leek is just tender but still slightly crunchy.|
|4||In a food processor bowl, put: 250 g flour, 4 eggs, 100 ml olive oil, 10 g baking powder, 30 g butter, pepper and salt. Mix on slow speed until the mixture is smooth.|
|5||Add the leek and 200 g tuna in oil to the mixture and mix well.|
|6||Pour the mixture into a loaf tin or mould and bake.|
|7||Leave to cook for about 40 minutes; the top should be golden brown and the middle just cooked, because if it is overcooked, the cake tends to dry out.|