There is this one thing in France that is never missing from a picnic, yet hardly anyone outside the country knows about it: the cake salé, the savory loaf cake. You bake it in the morning, slice it cold, and pack it up – for the beach, the train, the garden. Our version features two cans of tuna fillets from the Azores and roughly chopped green olives. And honestly: it tastes even better the next day.
Picnic & Apéro
Tuna Cake with Green Olives
Bring France to your picnic board – with this savory cake au thon, which should never be missing from a French summer table. A few ingredients, 20 minutes of preparation, an hour in the oven – and you're ready to enjoy!
Ingredients
2 cans of tuna fillets (Fennel & Piri-Piri) 3 eggs 150 g wheat flour 1 packet of baking powder 100 g crème fraîche 100 g pitted green olives 2 onions 1 tbsp olive oil 1 tsp salt 2 pinches of pepper Optional: 30 g Parmesan & parsley
Tuna fillets available directly from the shop
Preparation
1
Preheat the oven to 160 °C.
2
Peel the onions, finely chop them and sauté until translucent in olive oil.
3
Whisk the eggs with the flour, baking powder, salt and pepper until no lumps remain.
4
Stir in the crème fraîche.
5
Fold in the flaked tuna, onions and sliced olives.
6
Butter and flour a loaf tin, then fill with the batter.
7
Bake for 50 to 60 minutes until golden brown. Skewer test: The tip of a knife should come out dry and hot.
8
Let cool and store covered in the refrigerator – it tastes almost even better the next day.
Tip
A crisp green salad goes well with it. Instead of olives, strips of peeled red pepper also taste great – and if you prefer it milder, use two cans of tuna fillets in pure olive oil.
