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Leek and tuna loaf

Name: Leek and tuna loaf
Prep time: 31 min
Cook time: 47 min
Total time: 1 h 18 min
Yield: 1 savoury cake
Cuisine: French
Ingredients: 1 leek; 1 shallot; 2 tablespoons olive oil; 250 g flour; 4 eggs; 100 ml olive oil; 10 g baking powder; 30 g butter; 200 g tuna in oil; salt; pepper

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

205 K 4.1/5 (28 reviews)

1 hour 20 min. difficulté

Easy

4.05 €

1 savoury cake

11 Ingredients

Last modified on: October 3^rd 2010

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For 1 savoury cake, you will need:

1 1 leek
2 1 shallot
3 2 tablespoons olive oil
4 250 g flour
5 4 eggs
6 100 ml olive oil
7 10 g baking powder
8 30 g butter
9 200 g tuna in oil
10 salt
11 pepper
Total weight: 1,065 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?

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Step by step recipe

Stage 1 - 20 min.

Heat the oven to 210°C (420°F).

Prepare 1 leek and 1 shallot.

Then finely chop both of them.

Stage 2 - 2 min.

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.

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: 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.

Stage 5 - 3 min.

Add the leek and 200 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.

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

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	100 RDI=40 %	210 RDI=20 %	220 RDI=30 %	3,210 RDI=160 %	13,450 RDI: 160 %
Per 100 g	9 RDI=4 %	20 RDI=2 %	20 RDI=3 %	300 RDI=20 %	1,260 RDI: 20 %

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

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