Gluten-free tuna cake recipe
People with gluten and lactose intolerance can also enjoy delicious meals like this gluten-free and lactose-free tuna tart that is so easy and quick to make. Follow the step by step that we teach you whether you are celiac or not, and enjoy a delicious gluten-free and cheese-free tuna cake whenever you feel like it.
Ingredients to make Gluten Free Tuna Cake:
- 4 eggs
- 1 cup almond flour or ground almonds
- ½ dessert spoon of salt
- ½ dessert spoon of baking powder or chemical yeast
- 1 can of tuna in water or oil
- 1 chopped tomato
- ½ chopped red onion
- chopped parsley to taste
- ground black pepper
- oregano to taste (optional)
How to make Gluten Free Tuna Pie:
- Beat the eggs with a whisk or in the mixer, until they are very foamy. This is important so that the flourless tuna cake is fluffy.
- Add the almond flour, salt and baking powder and mix well until a homogeneous mass is formed.
- For the carb-free tuna pie filling, mix the well-drained tuna with the tomato, onion, parsley and pepper to taste.
- Assemble the tuna cake without cheese by placing half of the dough in a 20 cm mold approximately greased with a little olive oil.
- Then, place the filling on top, spreading it well to the edges of the tuna pie without cream.
- Cover with the remaining dough and roll it out well. Then sprinkle oregano to taste. This is an optional step, but it will make the lactose-free and gluten-free tuna cake tastier.
- Put the tuna cake in the preheated oven at 180ºC for about 30 minutes or until it is golden on top, and that’s it! Wait for the gluten-free and lactose-free tuna cake to cool slightly before cutting into portions and serving. Take advantage!
