Cold tuna cake with sliced ​​bread

Tuna is one of the most widely used fish in the world due to its versatility when preparing recipes with it. Such is the case of the easy tuna pie that I show below, with boiled eggs, mayonnaise and other ingredients that you can modify to your liking.

This savory cake is simple and quick because it does not require any type of cooking, it is made cold! If you want to know more about the recipe, keep reading and discover how to make cold tuna cake with sliced ​​bread.

Ingredients to make cold tuna cake with sliced ​​bread:

• 8 slices of crustless bread
• 4 cans of Tuna in olive oil
• 2 boiled eggs
• 1 jar of pitted olives
• 1 tomato
• 1 piece of onion
• 6 lettuce leaves
• Mayonnaise (needed amount)

How to make cold tuna cake with sliced ​​bread:

1. Before getting down to work, get all the ingredients ready. In this sense, you should know that the products mentioned in the previous list are optional, since the tuna cake can be made with practically any food. So, you can add piquillo peppers, anchovies, and corn… whatever you want!
2. Boil the eggs and, while they are cooking, take the opportunity to chop the onion, tomato, lettuce and olives. You don’t need to remove the tomato seeds or the juices, as this will add creaminess to the tuna pie filling. If you incorporate any other ingredient, such as piquillo peppers, chop it up as well.
3. When the eggs are ready, strain them, run them through cold water, remove the shell and chop them up like the previous ingredients. Then, drain the tuna cans and mix everything in a bowl. If you want, you can add the oil from one of the cans.
4. To compact the dough and get a perfect tuna cake, add mayonnaise little by little. That is, add a couple of tablespoons first, integrate them and, if you consider it necessary, add a couple more. If you want, you can replace the mayonnaise with fried tomato, since the result is just as delicious.
5. Take a mold or a suitable container to form the cold cake and cover the base with half of the slices of bread, in this case four. It is important that there are no spaces between the slices, so if the bread you are going to use is large, add more sliced ​​bread to the recipe.
6. I have selected a rounded mold to give the presentation of the tuna cake a different touch, since I always tend to prepare it with rectangular molds.
7. Now you can make the tuna cake with one or several layers. For you to decide, I will explain the two ways. The simplest is to place all the well distributed tuna mixture on the first bread base. On top of the filling, put the second layer of sliced ​​bread.
8. If you prefer to make a more complete savory tart, place a layer with half the tuna filling, another very thin layer of mayonnaise and, on top of it, slices of sliced ​bread. Repeat this process one more time to create a double-tiered cake without adding the mayonnaise layer; ends with the bread.
9. Cover the tuna cake and sliced ​​bread with cling film and place some type of weight on top, such as canned tins, to ensure that it is well compacted and can be unmolded when serving. Reserve in the refrigerator for a couple or three hours.
10. Once compact, remove the tuna cake from the fridge, remove the plastic wrap and carefully remove it from the mold. Then, cover it completely with mayonnaise and add the decorative elements you want, such as olives or any other ingredient.
11. Clever! Now you can enjoy this delicious cold tuna cake with sliced ​​bread