An idea for lunch
THE STORY
One of my favorite recipe when I was still living at my parents place in the French Alps – it’s something my mum would often make. This Provence Tuna Bread recipe is perfect served with a few tomatoes, a couple of green leaves and a glass of dry white wine. It’s so easy to make that you will be back for more!
A couple of days ago, I was looking for a new idea for my lunch. After a tasty roasted tomato soup and a couple of days of delicious toasties, I was looking for something even better. So, I called my mum and I asked her to send me the recipe of her Provence tuna bread, which was always so popular at home.
My mum used to bake it often as it was a great alternative for a quick lunch or a generous starter with friends and family.
HOW TO MAKE IT
Ingredients: 2 small tins of tuna (total about 300g, but you can always use more if you love tuna!), 150g of plain flour, 4 eggs, 150g milk, 100g vegetable oil, 1 tsp of baking powder, 200g grated cheese (Emmental or Cheddar work well), salt, pepper.
Method:
- Mix the flour and the 4 eggs together until like a paste.
- Then add the milk, oil, baking powder. Whisk together.
- Finally, add the grated cheese and the tuna. Whisk for a good minute as you want the tuna to break up.
Tuna and Cheese
- Pour the mixture into a baking dish or cake mold. Make sure you have already buttered and floured the mold. I used a loaf tin so the tuna bread bakes into a long loaf shape.
- Bake for 40 minutes at 200 degrees Celsius.
WHILE BAKING…
NOTE
Don’t let get it too brown or it will be stiff to eat. It will be moist in the middle, maybe a little gooey, due to the tuna and cheese, but should not be wet.
Serve warm with a green salad.
Suggestion of presentation 
a loaf of tuna bread
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Easy homegrown tomato chutney recipe
