Go Back
+ servings
Print Recipe
5 from 4 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 mins
Cook Time45 mins
Total Time1 hr
Course: Lunch
Cuisine: Low Fodmap
Keyword: Cake salé, olives, red bell pepper, savoury loaf, tuna
Servings: 14 slices


  • 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


  • 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


  • 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.