Savoury tuna and tomato loaf cake

    1 hour 10 min

    Try this savoury cake alongside a bowl of soup or a fresh green salad for a nice change from the usual sandwich for lunch. Cut in small pieces it also makes a nice nibble to serve with white wine.

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    Makes: 1 savoury loaf cake

    • 2 tomatoes, chopped
    • 1 (200g) tin tuna in water, drained
    • 200g plain flour
    • 2 teaspoons baking powder
    • 3 eggs, lightly beaten
    • 1/2 teaspoon salt
    • 1 pinch ground black pepper
    • 100ml milk
    • 100ml olive oil
    • 2 teaspoons chopped fresh or dried rosemary
    • 100g grated Parmesan cheese

    Prep:15min  ›  Cook:45min  ›  Extra time:10min cooling  ›  Ready in:1hr10min 

    1. Preheat the oven to 180 C / Gas 4. Grease a 450g loaf tin.
    2. Cook and stir the tomatoes in a nonstick frying pan over high heat until they release their juices, about 5 minutes. Stir in the tuna, remove from the heat and set aside.
    3. Combine the flour and baking powder in a bowl. Whisk in the eggs, salt and pepper to form a smooth paste. Whisk in the milk and olive oil until smooth.
    4. Stir in the rosemary, tuna mixture and Parmesan cheese. Pour the cake mixture into the prepared loaf tin.
    5. Bake in the preheated oven until a skewer inserted near the centre comes out clean, about 45 minutes. Cool for 10 minutes in the tin, then turn out on a wire rack to cool completely.


    Let the loaf rest a little before slicing. If not, it will crumble.

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