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Cake au thon et à la courgette coupé en tranches sur une planche en bois, avec une courgette, des tomates cerises, du basilic et des olives
Team Curcuma

Tuna and courgette loaf

A moist, generous savoury loaf, ideal with drinks, on a picnic or in a packed lunch.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings : 8 people
Course : Snack, Starter
Cuisine : French
Calories : 330
Ingredients Préparation Notes

Ingredients
  

  • 1 courgette (about 250 g)
  • 1 tbsp olive oil for the courgette
  • 2 tins tuna in spring water (2 x 140 g drained)
  • 180 g plain flour
  • 11 g baking powder (about 2 1/2 tsp)
  • 3 eggs
  • 120 ml milk
  • 100 ml olive oil
  • 100 g grated Gruyère
  • 1/2 tsp ground turmeric optional
  • salt and black pepper

Préparation
 

  1. Preheat the oven to 180°C (160°C fan). Butter and flour a loaf tin.
  2. 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.
  3. 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.
  4. Toss the tuna and courgette in a tablespoon of flour, then add them to the batter with the Gruyère.
  5. Pour into the tin and bake for 40 to 45 minutes, until a knife inserted in the centre comes out clean.
  6. Leave to rest for 10 minutes before turning out, then leave to cool on a wire rack.

Notes

Draining the courgette and tuna well is the secret to a moist loaf that isn't soggy. Keeps for 3 days in the fridge and freezes well.