1,542 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

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.

207 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

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

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 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 %

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

How much will it cost?

For 1 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

How to prepare a pumpkin (or potimarron)

Here is how to prepare a pumpkin for use in a recipe like the delicious potimarron soup.

February 21^th 2011422 K4.6 25 min.

Cream sauce with Vin Jaune

This sauce made with Vin Jaune ("yellow wine") is emblematic of Comtoise cuisine from Eastern France. It combines the smoothness of cream with the slight acidity and typical flavour of the Vin Jaune. The tricky aspect of cooking with Vin Jaune is that its fugitive flavour tends to disappear when cooked for any length of time. You will notice that this recipe uses a particular way of finishing the sauce to limit this loss of flavour.

October 3^rd 2018255 K4 50 min.

Escalope cordon bleu

Escalope cordon bleu, or "cordon bleu", is a great classic of French family cooking: a cutlet of poultry (often chicken) that is folded over a slice of ham, béchamel sauce and strips of cheese, then breaded and baked in the oven. It's a delicacy that most French children have eaten at home, or at the canteen.

March 31^th 202434 K 1 hour 35 min.

Clarified butter

This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.

June 21^th 2017482 K4.2 2 hours 15 min.

Tartiflette

A personal version of a classic recipe from Savoy.

September 16^th 2019631 K 14.6 1 hour 30 min.

News list of cooking-ez.com

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