Potato cake and cold tuna recipe

Delight all your guests with this cold potato cake recipe and surprise them with an original and exquisite dish without investing a lot of time in its preparation.

We know that not everyone has a lot of time to cook, this time we are going to show you how to make a potato and cold tuna pie that is spectacular. Take a look at the ingredients and enjoy making this easy cold tuna cake for the whole family. Take advantage!

Ingredients to make Potato and cold tuna cake:

• 1 large onion
• 1 can of fried tomato
• 1 pot of stuffed olives
• 4 eggs
• 4 cans of canned tuna
• 9 potatoes
• 4 tablespoons of Butter
• 1 glass of milk or liquid cream
• Salt
• 1 pinch of ground nutmeg
• 1 small can of roasted red pepper
• For the mayonnaise
• 1 egg
• 1 pinch of salt
• 250 milliliters of sunflower oil

How to make Cold Tuna Potato Pie:

1. The first step to make this delicious potato and cold tuna cake is to wash the potatoes and cook them in cold water for approximately 15 minutes, depending on how big they are.
2. When the water is boiling, add the eggs and let them cook at the same time, so you don’t have to use another pot to make the hard- boiled eggs.
3. While the potatoes and eggs are cooking, peel the onion, cut it into large pieces, place it in a blender glass and blend it so that we don’t find the pieces later in the cold potato pie sauce.
4. Then, pour the oil from the tuna cans into a large frying pan, add the crushed onion and sauté it, so it will have more flavor.
5. Once the onion is half poached, add the fried tomato boat to the pan and stir everything well.
6. You can also use a can of natural crushed tomato to make this easy cold tuna cake but you will have to wait until it is fried in the pan.
7. While you are making the potato and tuna pie sauce, cut the stuffed olives into slices, and save a few to decorate at the end.
8. Next, add the stuffed olives also into the cold potato and tuna cake stir-fry and continue frying everything.
9. After about 5 minutes, add the well-drained cans of tuna to the saucepan and continue stirring.
10. Once the eggs have been cooked, peel them carefully so as not to burn yourself and chop them up. Then add them also to the fried potato and cold tuna cake and let everything cook for another 5 minutes.
11. Reserve the cold potato cake stir-fry for later and get to work making the potato puree: to do this, carefully and without burning yourself, peel the cooked potatoes, mash them with the help of a fork or with a potato masher
12. Heat the glass of milk or liquid cream, add the tablespoons of butter and mix everything well until you get a fine and creamy mashed potato.
13. Also add a pinch of nutmeg and salt to taste.
14. Once you have the mashed potato at its point, take the tray where you are going to assemble the cold tuna pie and evenly spread half of the mash that has come out on top.
15. Next, spread all the tuna sauce on top of this layer, being careful not to overhang the ends of the tray.
16. Next, just cover the cold tuna and potato pie with a layer of the rest of the puree that we have left, making sure to close the edges well.
17. To prepare the homemade mayonnaise, place the sunflower oil with the egg and a pinch of salt in the blender, and beat it all without moving the blender at first, ending with enveloping movements once it has thickened.
18. If you need more quantity of homemade mayonnaise, you can add a little more oil, incorporating it little by little.
19. Now you just have to spread it on top of the easy cold tuna cake
20. Finally, place the strips of escalivado red pepper and the olives to your liking to decorate your potato cake and cold tuna, put it in the fridge so that it takes consistency and serve it later.