Tuna & Olive Savoury Loaf

📝 Ingredients

• 3 eggs
• 100 g plain flour
• 1 tsp baking powder
• 125 g plain yoghurt, 1.5% fat (1 pot)
• 1 tbsp olive oil
• 2 tins of tuna in water (208 g drained)
• 60 g pitted green olives
• ½ red pepper (about 90 g)
• 40 g grated Emmental
• 1 tsp herbes de Provence
• Salt, black pepper

🍴 Utensils

• Loaf tin (about 24 cm)
• Mixing bowl
• Whisk
• Spatula
• Cutting board and knife
• Wire rack

📖 Steps

1. Preheat the oven to 180 °C (170 °C fan). Line a loaf tin of about 24 cm with baking paper, leaving it overhanging along the long sides: the loaf will then come out easily without breaking.
2. Drain the tuna thoroughly, pressing it with a fork, then flake it. Cut the half red pepper into 5 mm dice and slice the olives into rings, then pat them dry with kitchen paper so they don't make the batter soggy.
3. In a mixing bowl, whisk the eggs with the yoghurt and olive oil until smooth. Add the flour and baking powder, then mix just until no traces of flour remain: overworked batter makes the loaf rubbery.
4. Stir in the Emmental, herbes de Provence, some black pepper and just a tiny pinch of salt, as the tuna and olives are already salty. Finally add the tuna, olives and red pepper, and fold gently with a spatula to spread the filling evenly.
5. Pour into the tin, smooth the top and bake on the middle shelf for 35 to 40 min, until the loaf is nicely golden and a knife inserted in the centre comes out dry. If the top browns too quickly, cover it with a sheet of foil halfway through.
6. Leave to cool for 10 min in the tin, then lift it out using the paper and leave to cool completely on a wire rack. If you cut it while still warm, it crumbles: wait at least 30 min for clean slices.
7. Cut the loaf into 8 slices and allow 2 slices per serving. Pack them in an airtight container for your lunch box: the loaf keeps for 4 days in the fridge and is eaten cold or at room temperature.