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Les Marchés Publics de Montréal

Tuna, Green Olive and Dried Tomato Loaf

All recipes |  Lunch and brunch

Tuna, Green Olive and Dried Tomato Loaf, Déjeuners et brunchs
  • Preparation time : 10 min.
  • Total time : 45 to 50 min.
  • We’re all familiar with the traditional Easter meal, either lunch or supper. Nicole Anne suggests celebrating this holiday with a brunch. What do you think?


    1 loaf, serves 6.

    • 160 g (1 can) tuna in olive oil, drained and broken up into small chunks
    • 120 ml green olives, pitted and cut in half
    • 90 ml minced dried tomatoes
    • 3 eggs, beaten
    • 250 ml flour
    • 5 ml baking powder
    • 2 ml baking soda
    • 2 ml salt
    • 10 ml fresh thyme
    • 120 ml olive oil
    • Freshly ground black pepper to taste


    1. Preheat the oven to 350°F/180°C.
    2. In a large bowl, mix the flour, baking powder, baking soda and salt. Pepper generously.
    3. Make a well in the centre, and pour in the previously beaten eggs.
    4. Beat together, slowly adding the olive oil.
    5. Fold* in the tuna, olives, dried tomatoes and thyme.
    6. Pour the batter into a bread or cake pan and cook for 45 to 50 minutes, checking if it’s done by pricking it with a knife tip. When it comes out clean, the loaf is done.
    7. Serve hot or warm after removing it from the pan.
    8. *Fold: carefully incorporate the ingredients into the batter by folding it down from the sides of the bowl toward the centre, using a spatula or a wooden spoon.

    A recipe from our chef, Nicole Anne Gagnon.

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