Savory Tuna Cake using a Cecotec
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Dive into the delightful world of Tuna Cake, where the ocean meets the oven in a culinary love affair! Originating from the Mediterranean shores, this savory treat combines the rich flavors of canned tuna, sun-dried tomatoes, and aromatic herbs like chives and parsley, all enveloped in a fluffy, eggy embrace. It's like a fishy fiesta in every bite! Perfect for brunch, picnics, or a quirky dinner party, this dish proves that cakes don’t always have to be sweet. Fun fact: the concept of savory cakes can be traced back to ancient times, where they were often made with whatever ingredients were available, making Tuna Cake a modern twist on a timeless tradition. So, gather your ingredients and prepare to impress your friends with this unexpected yet delightful dish!
Ingredients
- 3 Eggs
- 150 g Flour
- 1 Baking powder
- 100 g Olive oil
- 125 g Milk
- 1 Canned tuna
- 100 g Grated gruyère
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
Steps
Cake batter
- Preheat the oven at 180°C.
- Add 3 eggs, 150 g of flour, 1 baking powder, 100 g of olive oil, 125 g of milk, 1 canned tuna, 100 g of grated gruyère, 1 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Pour the content of the food processor bowl in a cake mold.
Garnish and cooking
- Cut the Red Pepper into thin slices.
- Arrange the Red Pepper slices in a diagonal pattern on top of the cake batter in the loaf pan.
- Cook in the oven at 180°C during 40min.
Rosy Shrimp Sauce
- In a bowl, mix Mayonnaise and Ketchup until you get a pink creamy sauce.
- Once the cake is baked and cooled, place small portions of the pink sauce along the surface of the cake.
- Place a Cooked peeled shrimps on top of each sauce portion.
- Serve Immediately.
