Oh, please re-post the recipe.

This was posted on Lars' "Side dishes for hamburger/hot dog street party" thread:

"A very popular thing here is "cake
salé". Great when feeding a lot of people either as something to have
with an apéritif or an extra with a salad.

Very simple and best made the day before.

Cake Provençal

180g flour

3 eggs

100ml olive oil

100ml milk

100g grated cheese

I tin tuna in water

Zest of a lemon

A handful of fresh thyme

a sachet of baking powder - 11g

salt and pepper

Heat our oven to 180°C (360°F?)

Drain the tuna and flake. Chop the thyme.

Butter and flour a loaf tin.

In a bowl, beat the eggs with the oil and milk. Add the rest of the
ingredients and bake for about 50 mins. Allow the cake to cool a bit
before turning out of the tin.

There are lots of variations once you have the basic recipe.

Cake Nordique : replace the tuna with chopped smoked salmon and the thyme with dill.

Roquefort and walnuts

Feta and herbs

Chilli and parsley

Lots of options. You can cut it into cubes so it goes a long way."

The Roquefort and walnuts variation sounds yummo too :-)

PS I used 2 level teaspoons of baking powder (I weighed it).

Thanks. I'll have to tuck that one away.

Just discovered it's also nice sliced and toasted on a dry frying pan :-)

So basically "tuna loaf?" My curiosity is piqued.

I bought a couple of cans of tuna to make this but haven't gotten around to it yet, but it's high on my list of things to try. I am wondering what size a "tin" of tuna is - the cans I have are 5 oz of Genova Yellowfin tuna packed in olive oil, but it appears to be from San Diego. I seem to remember that cans of tuna used to be around 7 oz., and so I wonder what they are in France. I thought this might be Italian tuna, and so I bought it, since Italy (especially Genova) is close to France.

The more I read this recipe, the more I realize I can't envision the results. Is it like a savory bread? Is it finger food or will a plate and fork be necessary?

It has the texture of a quick bread/cake but is savoury. It's finger food, especially if cut into cubes as the recipe suggests. It would be nothing like a "tuna loaf", I assumed that as it's described as a "cake" that the tin of tuna is fairly small and for flavouring rather than bulk.

For the tuna, you want a can that's 140g drained, in spring water. There's already oil in the recipe. If you can only have tuna in oil, then reduce the recipe amount a little.

For those of us who use "the english system" (and that is the US "english system" not the UK "english system") 140g = 5 ounces.

Does this freeze well? Is it something I could keep in the freezer for when friends drop by for a drink?

Yes, it freezes really well.

Thanks for that clarification. I guess the can I have is the right size (I bought two because they were small), and I will use the olive oil in the can for part of the oil in the recipe. These are the first cans of tuna I have bought in many years - I normally buy fresh tuna (Yellowfin or Ahi - I do not like Albacore as it is too tough), and that is what I use when I make Salad Niçoise. Fortunately, the Niçoise olives are easy for me to find.

This sounds very cool. I will try it!