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Tomato, mustard and tuna cake

Name: Tomato, mustard and tuna cake
Prep time: 16 min
Cook time: 50 min
Total time: 1 h 6 min
Yield: 1 cake
Cuisine: French
Ingredients: 125 g milk; 100 g oil; 150 g flour; 10 g baking powder; 3 eggs; 2 g salt; Pepper; 100 g Comté cheese; 50 g tomato paste; 50 g mustard; 200 g tuna in oil

Here's a recipe for a very moist, savory tuna and tomato cake, with a hint of mustard.

15 K 1/5 (2 reviews)6257

Duration

1 hour 6 min.

Difficulty

Easy

Last modified on: September 7^th 2025

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

For 1 cake, you will need:

1 125 g milk
2 100 g oil
3 150 g flour
4 10 g baking powder
5 3 eggs
6 2 g salt
7 Pepper
8 100 g Comté cheese
9 50 g tomato paste
10 50 g mustard
11 200 g tuna in oil
Total weight: 940 grams

Times for this recipe

Preparation

20 min.

Cooking

50 min.

All in all

1 hour 6 min.

Preparation 20 min.

Cooking 50 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 3 min.

Preheat oven to 180°C (360°F).

Pour into a bowl 125 g milk and 100 g oil, and allow to cool, for example in the microwave.

Stage 2 - ⌛ 3 min.

Pour 150 g flour, 10 g baking powder, 3 eggs, 2 g salt and Pepper into a bowl.

Stage 3 - ⌛ 2 min.

Whisk to combine.

Stage 4 - ⌛ 3 min.

Then add 50 g tomato paste and 50 g mustard, mix, then add grated 100 g Comté cheese, and mix again, this time with a maryse.

Stage 5 - ⌛ 3 min.

Finish with 200 g tuna in oil and mix one last time.

Stage 6 - ⌛ 2 min.

Pour the batter into a buttered mould.

Note: As always with cakes, if you want a nice opening on top when baking, try this very effective trick.

Stage 7 - ⌛ 50 min.

Bake at 180°C (360°F) for about 50 minutes.

Stage 8

Enjoy warm or cold, for example as an aperitif, cut into small cubes.

Remarks

Just before placing in the oven, sprinkle a little grated Comté cheese over the top of the dough, to create a delicious crust after baking.

If you're using a quality tuna in oil, "le Connétable" for example, you can use the oil from its can in step 1.

Depending on your taste, add the tuna in crumbs, or rather in chunks, if you want to find chunks when cutting the cake slices.

Keeping: A few days in the fridge, protected by cling film.

Source: Homemade, from a recipe by the bakers at the Girardeau flour mill.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	13 g RDI=20 %	14 g RDI=5 %	20 g RDI=29 %	297 kcal RDI=15 %	1,245 kJ RDI=15 %
Whole recipe	123 g RDI=190 %	131 g RDI=50 %	196 g RDI=269 %	2,786 kcal RDI=139 %	11,666 kJ RDI=139 %