1,491 easy and fully explained recipes, with +66K photos and 78 videos

Leek and tuna loaf

This loaf is a savoury cake (quite popular in France) made with tinned tuna and leeks that have been lightly cooked with shallot.

196 K 4.1/5 (28 reviews)

1 hour 20 min. difficulté

Easy

4.05 €

3 savourys cake

11 Ingredients

Last modified on: October 3^rd 2010

For this recipe: I want to make it (362×) I made it (353×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 3 savourys cake, you will need:

1 3 leeks
2 3 shallots
3 6 tablespoons olive oil
4 750 g flour
5 12 eggs
6 300 ml olive oil
7 30 g baking powder
8 90 g butter
9 600 g tuna in oil
10 salt
11 pepper
Total weight: 3,195 grams

Change these quantities to make:

1 savoury cake 2 savourys cake 3 savourys cake

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 35 min.

Cooking: 50 min.

All in all: 1 hour 20 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 - 20 min.

Heat the oven to 210°C (420°F).

Prepare 3 leeks and 3 shallots.

Then finely chop both of them.

Stage 2 - 2 min.

Pour 6 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.

Stage 3 - 5 min.

Add the chopped leek and leave to cook uncovered until the leek is just tender but still slightly crunchy.

Set aside.

Stage 4 - 5 min.

In a food processor bowl, put: 750 g flour, 12 eggs, 300 ml olive oil, 30 g baking powder, 90 g butter, pepper and salt. Mix on slow speed until the mixture is smooth.

Stage 5 - 3 min.

Add the leek and 600 g tuna in oil to the mixture and mix well.

Stage 6 - 3 min.

Pour the mixture into a loaf tin or mould and bake.

Stage 7 - 40 min.

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.

Remarks

This loaf can be eaten cold or warm, and sliced then cut into cubes it is perfect to serve with aperitifs.

The varied possibilities of savoury cakes are limited only by your imagination. Use this basic recipe for the mixture, and add anything you like: ham, cheese, bacon, olives, etc.

Keeping: Several days in the fridge, covered by a plastic film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	310 RDI=120 %	620 RDI=60 %	660 RDI=100 %	9,630 RDI=480 %	40,340 RDI: 480 %
Per 100 g	9 RDI=4 %	20 RDI=2 %	20 RDI=3 %	300 RDI=20 %	1,260 RDI: 20 %
Per savoury cake	100 RDI=40 %	210 RDI=20 %	220 RDI=30 %	3,210 RDI=160 %	13,450 RDI: 160 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, egg, Milk, Fish

How much will it cost?

For 3 savourys cake : 12.05 €
Per savoury cake : 4.05 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Other recipes you may also like

Chaud-froid of grapefruit, pineapple and lime custard

Cold grapefruit quarters with slices of hot caramelized pineapple, lime custard (crème anglaise) and citrus crunch.
December 20^th 2010260 K4.5 2 hours 5 min.

Escalope of veal in a cream sauce

Escalopes of veal, mushrooms and a cream sauce.
May 10^th 2023258 K4.6 1 hour 3 min.

Preserved lemons

For this recipe, the lemons are sliced first (this makes them easier to use later), then salted to drain off the juice before being bottled in herb-flavoured olive oil. These preserved lemons can be used in all sorts of dishes, especially with fish and poultry.
December 2^nd 2012128 K 15 12 hours 40 min.

Fillet of beef in a rosemary crust

This is a sophisticated way to cook beef fillet (tenderloin): we make an unleavened bread dough (which will not be eaten), adding plenty of salt and lots of roughly chopped springs of rosemary. The beef fillet is seared all over in a frying pan, then wrapped in the dough before being cooked in a hot...
August 26^th 202161 K 14.8 50 min.

Potimarron and celeriac autumn soup

This soup has a naturally smooth and creamy texture. The blend of autumnal potimarron (Japanese chestnut pumpkin) and celeriac flavours is warmed with French mustard.
December 30^th 201964 K4.6 55 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.