Tuna and Olive Loaf

Cook Time 45 minutes

Servings 8-10

Ingredients

200g plain flour

2 tsp baking powder

1 tsp dried oregano

2 tbsp fresh parsley, finely chopped

150ml olive oil, plus extra for greasing

150ml full cream milk

1 tsp hot English mustard

4 eggs

185g canned tuna in spring water, drained

150g feta cheese

2 stalks spring onions, finely chopped

75g mixed olives, pitted and halved

Crème fraîche, to serve (optional)

Salt and pepper

Method

Preheat the oven to 180°C and grease and line a loaf tin with olive oil and baking paper.

In a large bowl, mix the flour, baking powder, oregano, salt and pepper. Add in the eggs, one at a time, then continue to whisk in the olive oil, milk and mustard until just combined.

Fold in the tuna, feta, spring onions, parsley and mixed olives.

Pour into the prepared tin and bake for 40-45 minutes or until the cake is lightly golden brown on the top is golden and a skewer inserted comes out clean.

Allow loaf to cool in tin for 10 minutes before removing loaf from the tin. Serve sliced with crème fraîche or on its own.