Tuna cake recipe

This homemade tuna cake recipe could very well be called tuna quiche. This is because it has all the characteristics of a Quiché: a short crust pastry base with an egg and cream filling.

We love the final result: it has a soft and slightly creamy filling that keeps the flavors of tuna, olives and tomato intact. And although they remain intact, they all combine very well thanks to the addition of Parmesan cheese and mozzarella that helps to integrate the flavors. we explain everything you need so that you know how to make tuna cake and you can stand out among your family and friends with this tasty dish.

Ingredients to make Tuna Cake:

For the basis:

280 grams of all-purpose wheat flour
170 grams of butter or margarine
5 grams of salt

6 tablespoons of ice water
For the tuna filling:
200 grams of tuna

150 grams of milk cream
100 grams of milk
4 eggs

¼ paprika
½ onion
1 medium tomato

50 grams of seedless black olives
120 grams of mozzarella cheese
50 grams of Parmesan cheese

¼ tablespoon oregano
¼ tablespoon pepper
Salt to taste

How to make Tuna Cake:

Take the flour and butter or margarine to the fridge until they are very cold. Then add the cut-up butter to the flour.
With a palette mix very well until it acquires a sandy appearance. It is important not to do it by hand because the fat will melt. It is also important to do it with some speed. When it looks sandy, add the water. First add 4 tablespoons and then add the other two if you notice the dough is too dry.
When the dough is more or less united, pass it to a counter to work it a little more. Remember that you should not knead it like bread, just work it with your hands as necessary to integrate it.

When the tuna cake dough acquires a more homogeneous appearance, cover it with plastic wrap and put it in the fridge for about half an hour
Chop the onion and paprika into fine julienne strips. You can also slice the olives. Take the tuna out of the tin and drain it.
If you bought the tuna in oil, add a splash to a pan and fry the onion and paprika. If you have tuna in water, then use vegetable oil. Use low heat throughout the preparation.

Add the pepper, oregano and salt.
When they are a little more cooked, add the tuna. Cook it until the flavors integrate a little. Try to make it as dry as possible. Book it to cool down.
Now, preheat the oven to 180 °C. As, when you finish cooking the tuna, about half an hour has already elapsed, take the dough out of the fridge and spread it out on the counter. Try to make it 3 millimeters thick.

Take the stretched dough to a cake tray or, failing that, to any well-greased tray or mold. Make holes in it with a fork.
Place aluminum foil or kitchen paper in the bottom of the tartlet and add grains or rice. The purpose is to prevent the bottom of the cake from bulging, as it must remain completely flat. Bake for 15 minutes, then remove the grains and bake for 10 more minutes. Let it cool.
After removing the dough from the oven, break the eggs into a container and have the heavy cream, milk, and Parmesan cheese and tuna stew on hand.

Beat the eggs with a wire whisk or a fork and add the heavy cream. Continue beating.
Pour in the milk and add the Parmesan cheese. Add salt and pepper to taste.
Add the tuna, stir well and pour everything over the base of the tuna cake.

Place the tomatoes already chopped into slices, the olives and the mozzarella cheese.
Bake again at 200°C for 30 minutes or until the cheese is melted and the surface is browned. Your easy tuna cake will be ready! Wait for it to cool down a bit and enjoy. You can serve the tuna cake accompanied by white rice or a rich green salad, or eat it as a starter.