This low FODMAP loaf is inspired by the savory French quick bread, cake salé. It’s moist, tender and very easy to make! The tuna, red pepper, herbs and olives add in an amazing combination of fresh flavors. Great sliced for a take-to-work lunch or with a green salad.

I’ve been dreaming of a good savory low FODMAP loaf for ages! I’ve tried a lot of quick bread recipes, even beer bread (!), but none seemed good enough to make a second time or to share with you, guys. I had pretty much given up until this Sunday when I decided to try out a cake salé (a savory French quick bread). The idea sounded wonderful so my Sunday kitchen adventure started!

I wanted to play around with the recipe a bit, so for the filling I thought about one of my favorite combinations: tuna+red peppers+olives. So fresh, so good! I added zome zucchini, green onion tops and parsley. The result? Well, I’ve been eating cake salé happily since Sunday, and I can hardly wait to bake another loaf.

And if you love tuna, check out these recipes:

• Tuna Noodle Casserole
• Healthy Tuna Pasta
• Tuna patties

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5 from 5 votes

Tuna and Vegetable Loaf

A French inspired savory tuna and vegetable loaf recipe that's low FODMAP. Ideal for a packed lunch or to accompany with a green salad.

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Lunch

Cuisine: Low Fodmap

Keyword: Cake salé, olives, red bell pepper, savoury loaf, tuna

Servings: 14 slices

Author: My Gut Feeling

Ingredients

• 2/3 cup | 100 gr. rice flour
• 1/4 cup | 30 gr. corn flour
• 1/3 cup | 50 gr. tapioca starch corn or potato starch will work too
• 1 tbsp | 9 gr. baking powder
• 1 tsp

  turmeric 


  optional
• 1 egg
• 3/4 cup | 200 ml. of lactose free milk
• 3 tbsp olive oil + a dash to sautée

For the Filling

• 1 small red bell pepper diced
• 1 small zucchini diced
• 1/2 cup | 15 green olives, pitted and chopped
• 1 can of tuna
• Salt and pepper to taste
• ½ cup scallions green tops only, chopped
• ½ cup parsley chopped

Instructions

• Preheat the oven to 360ºF/ 180°C.
• For the filling, sautee the red pepper for five minutes in a pan coated with a dash of olive olive. Add the zucchini and cook for another 5 minutes. Mix in the tuna, olives, salt and pepper and set aside.
• In a bowl combine rice flour, corn flour, starch and baking powder. Mix in the turmeric (optional). Gradually mix in the egg, olive oil and milk, stirring frequently. Finish with the green onion tops and parsley and give it all a gentle stir.
• Finally add the tuna and pepper mixture to the dough and transfer everything to a 0,5kg/1lb loaf tin lined with parchment paper.
• Bake in the middle of the oven for 30 to 45 minutes or until golden and the tip of the knife comes out clean.

Tried this recipe?Mention @mygutfeelingblog or tag #mygutfeeling!