Zucchini and tuna cake: the melt-in-your-mouth and flavorful recipe

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!

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Zucchini and tuna cake

Recipe by Nathalie Laplace

5.0 based on 1 vote(s)

Type of dish: main courseKitchen: FrenchDifficulty: easy

Portions

4

people

Preparation

17

minutes

Cooking

38

minutes

Calories

482

kcal

Total time

55

minutes

A 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)

* 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.

Nathalie Laplace

Food writer for the Simple & Bon website. Passionate about healthy cooking and especially salads, slow-cooked or oven-baked recipes.