Pain de thon aux algues (Tuna and Seaweed Loaf) is a traditional French recipe for a classic baked loaf of tuna with eggs and double cream that's flavoured with a dried seaweed blend. The full recipe is presented here and I hope you enjoy this classic French version of: Tuna and Seaweed Loaf (Pain de thon aux algues).
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Ingredients:
200g tinned tuna (or cooked fresh tuna)
3 eggs
3 tbsp double cream
90g Quatre algues dry seaweed blend, rehydrated
salt and freshly-ground black pepper, to taste
Method:
Flake the tuna into a bowl, add the eggs, and cream then shred the re-hydrated seaweed and add this. Season to taste with salt and freshly-ground black pepper then mix thoroughly. Pour into a well buttered loaf tin (the seaweed will expand, so you need a larger tin than you think) then cover with foil and place in a deep roasting tin.
Fill this with boiling water to 3/4 of the way up the loaf tin then transfer to an oven pre-heated to 200°C and bake for about 45 minutes. Remove from the oven and set aside to cool completely before un-moulding. Chill in the refrigerator for at least 2 hours before slicing and serving.
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