When we talk about recipes passed down from generation to generation, my grandmother’s tuna bread occupies a special place in the family heritage. This dish, with its simplicity and rustic character, reminds us that cooking is above all a story of sharing and memories. It is a recipe that tastes of childhood and meals in the sun-drenched kitchen, where the smells of tuna and lemon mingle with laughter and discussion.
This tuna bread is the promise of a taste journey through time, a dish that, although modest in its ingredients, is rich in flavors and textures. With its golden crust and soft crumb enriched with crumbled tuna, Gruyère cheese and a touch of lemon, each bite is an invitation to rediscover the simple joys of the table.
The recipe is meant to be an ode to simplicity, giving pride of place to everyday ingredients. The use of canned tuna, a commodity present in almost all stores, gives this dish a practical and accessible character. It does not require complex techniques or long hours in the kitchen, which makes it the ideal candidate for an unpretentious but tasty meal.
Preparing this tuna bread is an act of love, a way to reconnect with simple gestures and authentic flavors. So, put on your apron, preheat your oven, and let yourself be guided by the memories and know-how passed down by our elders. Whether for a busy weekday meal or to delight guests on a special occasion, this tuna bread will be your ally for a guaranteed moment of conviviality.
Ingredients :
1 can of tuna in water (about 140g drained)
3 medium eggs
Juice of half a lemon
1 sachet of baking powder (about 11g)
100g of T45 or T55 wheat flour
100g grated Gruyere cheese
1 glass of milk (about 150ml)
1 tablespoon vegetable oil (sunflower or olive)
Salt and pepper from the mill, to your liking
Preparation :
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