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LIGHT TUNA AND VEGETABLE CAKE

Course: Main course
Preparation time: 35 minutes
Cooking time: 45 minutes
Cost per serving: 0,59 €
Energy: 227 kcal / serving

Instructions

  • 1.   Preheat the oven to 350°F (180°C).
  • 2.   Wash the zucchini and cut them into small cubes. Wash the bell pepper, remove the seeds, and cut it into small cubes.
  • 3.   In a pan, sauté the vegetable cubes in boiling olive oil for 10 minutes. Season and set aside.
  • 4.   Drain the tuna and crumble it with a fork.
  • 5.   Break the eggs into a bowl and whisk them.
  • 6.   Add the flour, baking powder, and milk while continuing to stir vigorously. Add the zucchini, bell pepper, and tuna mixture. Lightly season with pepper.
  • 7.   Line a loaf pan with parchment paper and pour in the batter.
  • 8.   Bake for 45 minutes.
  • 9.   Wash, dry, and finely chop the chives.
  • 10.   Serve warm or cold, garnished with chives.

Ingredients for servings

  • 200 g of canned tuna in water (drained weight)
  • 2 tablespoon of olive oil
  • 3 eggs
  • 1 bag of baking powder
  • 100 g of zucchini
  • 1 pinch of chives
  • 170 g of flour
  • 1 yellow bell pepper
  • 2 pinch of salt and pepper
  • 10 cl of semi-skimmed milk

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    227 kcal
    11 %
  • Fat
    7,52 g
    11 %
  • of which saturated
    1,57 g
    8 %
  • Carbohydrates
    22,17 g
    9 %
  • of which sugar
    2,73 g
    3 %
  • Protein
    16,62 g
    33 %
  • Fibers
    1,51 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.