Tuna bread

Discover the Groix & Nature tuna bread recipe

For

6 persons

Préparation

15 minutes

Cooking

50 minutes

1. Preheat your oven to 180°C (fan-assisted).

2. In a large bowl, finely crumble the albacore tuna fillet.

3. Whisk in the eggs one at a time.

4. Add the warm melted butter, then the milk, and finally the breadcrumbs.

5. Mix well to obtain a smooth texture. Season with salt and pepper, and add nutmeg or herbs if desired.

6. Pour the mixture into a buttered and floured cake tin, or one lined with baking paper.

7. Bake in a bain-marie (pan placed in a large dish filled with hot water) for 45 to 50 minutes.

8. Bread is done when firm to the touch and lightly golden.

9. Cool completely to room temperature, then chill for at least 4 hours (ideally overnight).

Cold slices as an aperitif or starter: Cut your tuna bread into thin, even slices. Arrange them attractively on a platter and serve with a homemade lemon mayonnaise or a dill and lemon yogurt sauce for freshness and balance.
Iodized accompaniment: Serve with a Groisillonne sauce for a refined marine contrast.
Warm toast au gratin: Place a few slices under the grill with a little Comté cheese. This will add a melting, gourmet touch.
Accompanying salad: Serve with a crisp salad of baby greens, arugula or lamb's lettuce, drizzled with a light, iodized vinaigrette made with seaweed oil Infused with Sea lettuce & Basil, lemon and sweet mustard.
Sandwich version: Use thick slices to make gourmet sandwiches, adding a few fresh spinach leaves, sun-dried tomatoes or pickles for texture. For even more deliciousness, you can also add our White Germon Tuna rillettes, for even more flavor.
Summer aperitif: Cut into cubes, prick with a toothpick and serve with olives, cherry tomatoes and a glass of dry white wine or brut cider.

Respect the bain-marie: The bain-marie ensures gentle, even baking, so your bread won't dry out or crack. Remember to wrap the pan in aluminum foil to prevent water from penetrating.
Mandatory chilling: Tuna bread gains in texture and flavor after chilling for at least 4 hours, or even overnight. This also makes it easier to cut into nice slices.
Vary flavors: Add a touch of nutmeg, chives or lemon zest to enhance the taste without masking it.
Vary textures: For a gourmet touch, add a few small pieces of cold butter to the preparation before cooking, or add a handful of crushed walnuts for a subtle crunch.
Use a suitable mould: A metal cake tin with a thick base guarantees even baking. Or try a ceramic terrine for a more traditional presentation.

This recipe works with