Tuna and courgette loaf
Ingredients
Method
- Preheat the oven to 180°C (160°C fan). Butter and flour a loaf tin.
- Cut the courgette into small cubes and fry them over a high heat for 5 minutes in a tablespoon of olive oil. Leave to cool. Drain the tuna thoroughly and flake it.
- In a large bowl, mix the flour, baking powder, turmeric, a pinch of salt and some pepper. Add the eggs one at a time, then the milk and oil, mixing just enough to get a smooth batter.
- Toss the tuna and courgette in a tablespoon of flour, then add them to the batter with the Gruyère.
- Pour into the tin and bake for 40 to 45 minutes, until a knife inserted in the centre comes out clean.
- Leave to rest for 10 minutes before turning out, then leave to cool on a wire rack.
Notes
Moist, generous and so practical, this tuna and courgette loaf is one of those recipes you make for a picnic, drinks or a packed lunch, and always end up making again. The tuna brings flavour and protein, the courgette moisture and freshness, and the grated cheese a touch of indulgence. Here is our savoury loaf recipe, with our tips for keeping it beautifully moist and never soggy.
The savoury loaf, a very French speciality
In France, this kind of bake is called a cake salé. The word “cake” was borrowed from English, but the French mainly use it for a loaf baked in a rectangular tin, either sweet or savoury. The savoury version, made from a batter of flour, eggs, milk and oil and filled with olives, ham, cheese or vegetables, has become a great classic of French buffets and aperitifs.
Its strength is its simplicity: a base that never changes, and a filling you can adapt to your tastes and whatever is in the fridge. The tuna and courgette combination is one of the most popular, because it is inexpensive, tasty and appeals to children and adults alike.
The secret of a moist loaf: well-prepared courgette
Courgette is about 95% water. Grated and added straight to the batter, it releases its water as it bakes, and the loaf turns dense and damp in the middle. There are two ways to avoid this.
Method 1: grate and squeeze
Grate the courgette on the coarse side of the grater, salt it lightly, leave it in a colander for 10 minutes, then squeeze it hard between your hands or in a clean tea towel. This is the quickest method.
Method 2: pan-fry the cubes
Cut the courgette into small cubes and fry them for 5 minutes over a high heat with a drizzle of olive oil. They release their water, brown slightly and gain flavour. This is the method we prefer: the cubes of courgette stay visible when you slice the loaf, which looks lovely.
Choosing your tuna
The most practical option is tinned tuna in spring water. Drain it very thoroughly, pressing lightly with a fork, so you don’t add water to the batter. Tuna in oil works too, but makes the loaf richer: drain it well too.
For more responsible fishing, choose tins carrying a sustainable fishing label and species such as skipjack, whose stocks are generally in better shape than those of bluefin tuna.
Our tips for a perfect tuna and courgette loaf
Don’t overmix the batter
Once the flour is added, mix just enough to get rid of any large lumps. An overworked batter gives a dense, rubbery loaf.
Coat the filling in flour
Before adding the tuna and courgette to the batter, toss them in a tablespoon of flour. This baker’s trick stops the filling from sinking to the bottom of the tin as it bakes.
Check that it is cooked
Insert a knife blade into the centre of the loaf: it should come out clean. If the top browns too quickly before the middle is cooked, cover it with a sheet of foil.
Let it cool before turning out
Wait at least 10 minutes before turning it out of the tin, then leave the loaf to cool on a wire rack. A savoury loaf is best warm or cold, and it slices much more neatly.
Our turmeric touch
Half a teaspoon of turmeric in the batter gives the loaf an appetising golden crumb without noticeably changing its flavour. Add a good grind of black pepper: it lifts the tuna and goes perfectly with turmeric. To find out all about the spice, read our guide to fresh turmeric, powder or capsules.
Variations
Tuna, courgette and sun-dried tomato loaf
Add 50 grams of sun-dried tomatoes, cut into small pieces, and a few basil leaves. A very Mediterranean version.
Tuna, courgette and olive loaf
Add a handful of pitted green or black olives, sliced. Remember to reduce the salt a little.
Tuna, courgette and goat’s cheese loaf
Replace the Gruyère with small cubes of goat’s cheese log, added at the end.
Salmon loaf
Replace the tuna with flaked cooked salmon or smoked salmon cut into strips, and add some dill.
How to serve tuna and courgette loaf
- With drinks, cut into small cubes on cocktail sticks.
- As a starter, in slices with a green salad and a mustard vinaigrette.
- On a picnic or in a packed lunch, as it travels very well.
- As a light meal, with soup or a mixed salad.
Storage
The loaf keeps for 3 days in the fridge, wrapped in cling film or in an airtight container. Take it out 15 minutes before serving. It also freezes very well, whole or sliced, for 2 months. Slices defrost in a few minutes in the toaster or a frying pan.
A savoury loaf to see you through the week
Made on Sunday, this loaf will see you through the week: a slice in your lunch box with a salad, a few cubes with Friday evening drinks, or a savoury after-school snack for the children. It travels easily and needs no reheating. Why not double the quantities and freeze one loaf in slices: you will always have a standby ready in minutes.
Frequently asked questions
Why is my savoury loaf damp in the middle?
The courgette probably wasn’t drained enough, or the loaf wasn’t baked for long enough. Squeeze the courgette well and bake for an extra 5 to 10 minutes, checking with a knife blade.
Can I make this loaf without milk?
Yes, replace the milk with an unsweetened plant drink, such as oat or soya, or with plain yoghurt thinned with a little water.
Can I make it as muffins?
Yes. Divide the batter between muffin tins and bake for about 20 to 25 minutes at 180°C (160°C fan). Ideal with drinks or as a savoury snack.
