Tuna and Olive Loaf
1/2 cup skim milk
1/4 cup black olives, chopped
1/3 cup olive oil
3 eggs
1 X 425g can tuna in springwater
1 cup grated reduced fat cheese
1 teaspoon baking powder
1 teaspoon mustard powder
2 tablespoons chopped fresh chives
1/3 cup plain flour
pepper, to taste
Mix together all ingredients, pour into lightly greased and lined medium sized loaf tin, then bake at 180°C for 40 to 45 minutes or until bread is brown and cooked.
Notes: Makes approximately 12 slices. Best eaten straight from the oven. Serve with bowl of Hearty vegetable soup for a complete meal.