Cooking-ez.com

1,554 easy and fully explained recipes, with +66K photos and 78 videos

Leek and tuna loaf

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.
209 K 4.1/5 (28 reviews)
Grade this recipe:
duree1 hour 20 min. difficultéEasy prix4.05 € pour combien1 savoury cake ingredients11 Ingredients
Keywords:
Last modified on: October 3rd 2010
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama
For 1 savoury cake, you will need:
Change these quantities to make:
Change measures:
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.
Leek and tuna loaf : Stage 1
Heat the oven to 210°C (420°F).

Prepare 1 leek and 1 shallot.

Then finely chop both of them.
Stage 2 - ⌛ 2 min.
Leek and tuna loaf : Stage 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.
Stage 3 - ⌛ 5 min.
Leek and tuna loaf : Stage 3
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.
Leek and tuna loaf : Stage 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.
Stage 5 - ⌛ 3 min.
Leek and tuna loaf : Stage 5
Add the leek and 200 g tuna in oil to the mixture and mix well.
Stage 6 - ⌛ 3 min.
Leek and tuna loaf : Stage 6
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.
Leek and tuna loaf : Stage 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.
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 recipe100 RDI=40 %210 RDI=20 %220 RDI=30 %3,210 RDI=160 %13,450 RDI: 160 %
Per 100 g9 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
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)
Flour
Flour

Like these other recipes: Galette Charentaise, Aperitif rolls, Liège waffles, Naan, Cramique, ... See them all 211

Tuna in oil
Tuna in oil

Like these other recipes: Oriane's tuna rillettes , Salade Niçoise, Cretan salad, Spring courgette and tuna salad, Baker's tuna and mushroom tart, ... See them all 24

Butter
Butter

Like these other recipes: Panettone, Salmon rillettes, Sandwich bread, Caramelized apple "moelleux" cake, X-Files cookies, ... See them all 489

Baking powder
Baking powder

Like these other recipes: Clementine cake, Poppy seed and lemon cake, Apple and almond cake, Madeleines, Buckwheat almond biscuits, ... See them all 49

Other recipes you may also like
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
August 28th 2025355 K5 1 hour 15 min.
Clarified butter
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 21th 2017484 K4.2 2 hours 15 min.
How to bake blind
How to bake blind
This method allows you to cook a tart case, and then fill with a preparation which may or may not need further cooking (fruit, chocolate, crème patissière , etc...).
May 6th 2017953 K5 1 hour 40 min.
How to prepare sorrel
How to prepare sorrel
Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel.
October 6th 2010464 K3.3 35 min.
Pistachio powder or paste
Pistachio powder or paste
Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic.
October 13th 2010400 K 154 50 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-02-15)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page