Grandma’s Tuna Bread

Start by preheating your oven to 180°C (thermostat 6). Meanwhile, open the can of tuna, drain it carefully and crumble it.
In a large bowl, sift together the flour and yeast. Make a well in the center and crack the eggs into it. Add the oil and start mixing gently while gradually incorporating the milk to avoid lumps. Pour in the lemon juice for a fresh note.

Once the dough is smooth and homogeneous, gently add the crumbled tuna using a spatula, lifting the mixture to distribute the fish evenly without overworking the dough.
Then add the grated Gruyere cheese, salt and pepper to taste. Mix gently to combine everything.

Lightly grease your terrine or cake mold, then pour the mixture into it. Smooth the surface using a spatula.
Bake for 45 to 50 minutes. The bread should be golden brown and a knife inserted in the center should come out dry. If you opt for individual molds, the cooking time will be reduced: monitor the cooking from 15 minutes.

Once cooked, remove the bread from the oven and let it cool on a rack before unmolding.
To Serve: Cut the tuna bread into thick slices and serve warm, accompanied by a seasoned green salad or julienned vegetables for a balanced meal.

Variants:

For a more Provençal touch, add previously sautéed diced zucchini or peppers to the dough.
Leftover cooked fish can be a great substitute for tuna, giving your meals a new lease of life.

Chef’s Note: This tuna bread is the epitome of anti-waste cooking: simple, tasty and versatile. Feel free to customize it to suit your tastes and the seasons.