Tuna, Green Olive and Dried Tomato Loaf - Lunch and brunch

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?

Ingredients

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

Preparation

Preheat the oven to 350°F/180°C.
In a large bowl, mix the flour, baking powder, baking soda and salt. Pepper generously.
Make a well in the centre, and pour in the previously beaten eggs.
Beat together, slowly adding the olive oil.
Fold* in the tuna, olives, dried tomatoes and thyme.
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.
Serve hot or warm after removing it from the pan.
*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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