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Pain au Thon – Tuna bread

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Ingredients for 1 servings:

  • 100 g flour
  • 1 packet of baking powder
  • 100 ml oil
  • 100 ml milk or white wine
  • 3 eggs
  • 100 g cheese, grated
  • 300 g tuna from the can
  • Fat for the mold
  • Breadcrumbs for the form

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

spicy bread for aperitif, party, finger food

Mix all ingredients except the tuna together as you would for a sponge cake. Then fold in the chopped tuna. Pour into a greased and breadcrumbed baking dish. I use a loaf pan. Bake at 180°C for 30 minutes on the middle rack. Let cool and serve sliced. Alternatives to tuna: olives, cooked chicken, sun-dried tomatoes with mozzarella and basil, ham, mushrooms. Basically anything you like that’s not too watery.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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