I make this zucchini and tuna cake every time I need a simple dish that holds its shape well and works equally well as a quick meal or as individual portions to put in a container for the next day.
I perfected it after a few tries: the real secret is managing the water released by the zucchini. If you grate it and squeeze out a little water, you get a soft crumb without the "soggy cake" effect.
I love the "pantry cooking" feel of canned tuna, but with a fresh dish vibe thanks to the zucchini. The cheese (Emmental in the classic version) adds a binding touch and a hint of indulgence, and the mustard brightens everything up without being overpowering.
It's typically French in spirit: a convivial savory cake, to share, without any fuss!
Seasonally, courgette obviously plays the leading role, and I often add a little spring onion and chives when I have them: it adds a strong flavor without being heavy.
Nutritionally, you get protein from the tuna and eggs, and fiber from the zucchini. It's filling, yet still quite light.
You can serve it with a well-dressed green salad (it balances the creaminess) or some tomatoes. And if you eat it cold, it's even better after a little rest: the flavors develop, and the texture becomes perfect!
Zucchini and tuna cake
4
people17
minutes38
minutes482
kcal55
minutesA recipe for a moist, fragrant savory cake, where zucchini adds a creamy texture and tuna gives it a distinctive character. Perfect warm or cold, with a golden crust and a light, airy crumb.
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Ingredients
200g of grated courgette
140g of drained canned tuna
3 eggs
150 g of wheat flour
8 g of baking powder
10 cl of milk
6 cl of neutral oil (sunflower or grapeseed)
80g of grated Emmental cheese
50g of finely chopped spring onion
10g of fresh, chopped chives
1 teaspoon of mustard
1/2 teaspoon of salt
Black pepper
Preparation steps
- Preheat the oven to 180°C. Lightly grease a cake tin (or line it with baking paper).
- Grate the zucchini using a coarse grater. Place it in a clean tea towel (or a colander), season very lightly with salt, and squeeze out as much water as possible. You don't want to dry it completely, just prevent it from making the pastry soggy.
- In a bowl, whisk the eggs with the milk, oil and mustard. Season generously with pepper.
- Add the flour and baking powder. Mix just until no traces of flour remain (no need to overmix, this keeps the cake lighter).
- Stir in the Emmental cheese, flaked tuna, drained zucchini, spring onion, and chives. Taste the batter (yes, there are eggs, but we're only talking about a tiny bit of salt) and adjust the seasoning: the tuna and cheese are already quite salty.
- Pour into the mold, smooth the top. Tap the mold once on the work surface to remove any large air bubbles.
- Bake for 38 minutes at 180°C. The cake is ready when it is golden brown and a knife inserted into the center comes out clean (or with just a tiny crumb).
- Let it cool for 10 minutes in the mold, then unmold onto a wire rack. Slice when it is lukewarm or completely cool.
📊 Nutritional Information
1 serving (approx. 220g)
| Nutrient | Value |
|---|---|
| Calories | 482 kcal |
| Proteins | 28g |
| Carbohydrates | 40g |
| including sugars | 6g |
| Lipids | 23g |
| including saturated fatty acids | 6g |
| Fibers | 2g |
| Sodium | 860mg |
| Vitamins | |
| Vitamin B12 | 70% of the recommended daily allowance (RDA) |
| Vitamin B2 | 28% AJR |
| Vitamin D | 18% AJR |
| Minerals | |
| Phosphorus | 45% AJR |
| Selenium | 55% AJR |
| Zinc | 18% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
Zucchini and tuna cake will keep for 3 days in the refrigerator, well wrapped. To restore the perfect texture, reheat the slices for 6-8 minutes at 160°C (or for a few minutes in a dry pan for a light crispness).
💡 Chef's Tips
For a soft yet light crumb: mix the flour just until incorporated, and thoroughly squeeze the zucchini. If the top browns too quickly, cover it with aluminum foil for the last 10 minutes.
🔄 Variations
- Add 1 tablespoon of drained capers to your tuna and courgette cake for a little "Niçoise salad" touch.
- Replace the chives with dill in the cake recipe if you prefer a more marine tuna-herb combination.
I tried the variation with capers instead of chives, but I find that it throws off the balance of the taste quite a bit, almost too salty with canned tuna.
Hello Jourdain, good point: capers can indeed make the cake too salty if they aren't rinsed and all the salt from the drained tuna remains. It's best to drain the tuna well and quickly rinse the capers before adding them, or to use a teaspoon rather than a tablespoon the first time.
Good to know for next time, I'll try it with a teaspoon and rinse well beforehand.