A new idea for your lunch box … A fluffy fish bread, super fresh and so easy to make!
Ingredients for 2 persons
- 130-150 g of tuna in brine water, drained net weight (= 1 can)
- 2 eggs
- 100 ml of semi-skimmed milk (low fat)
- 1 tablespoon of sunflower oil
- 1 tablespoon of corn flour (or Maïzena)
- 1 teaspoon of tomato paste
- Salt and pepper
Preheat oven to 200 ° C / 400 ° F.
Step 1: Making a béchamel with tomato
In a small saucepan, heat the oil.
Out of the heat, add corn flour at once and mix until smooth.
Put the saucepan over medium heat (5/10) and stir constantly to obtain a sparkling mixture with a slight smell of popcorn.
Out of the heat, add the milk all at once while mixing.
Put the saucepan over medium heat (5/10) and stir the mixture constantly to avoid lumps. After 5 minutes the preparation will begin to thicken.
With your whisk, make a trace in the bottom of your pan: if the trace remains, your sauce has the right consistency and you can remove the pan from the heat.
At the end, add the tomato paste to your béchamel. Adjust the seasoning with salt and pepper.
In a mixing bowl, mix the tuna (drained and crumbled), the eggs and the bechamel sauce with tomato.
Pour the mixture into a baking container (aluminum, Pyrex) – 400-500 ml.
Step 3: Prepare a water bath
Place your dish in another larger container with high edges. Pour hot water into this dish to create a water bath: the water level must reach 2/3 of the container.
Put the water bath with the dish in the oven. Bake for 40 minutes at 200 ° C / 400 ° F.
After 40 minutes of cooking, take out your dish from the oven and let cool.
After cooling, cover and put in the fridge at least 2 hours before consumption.
Unmould your bread to facilitate cutting at the time of service: scrape the edges of the mould with a knife to unmold it easily.
Complete and balanced meal idea for a lunch box!
Tuna bread with tomato + grated carrots with lemon + Bread and cheese spread