Tuna is one of the most used fish worldwide for their versatility when making recipes with him. Such is the case of the easy tuna cake that I show below, with cooked eggs, mayonnaise and other ingredients that you can modify at will. This salted cake is simple and fast 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 from the hand of recipes how to make cold tuna cake with bread.
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| Ingredients to make cold tuna cake with mold bread: |
| 8 slices of moldless bread 4 cans of tuna in olive oil 2 cooked eggs 1 pot of olives without bone 1 tomato 1 piece of onion 6 Leaves of lettuce mayonesa (necessary quantity) |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
Ingredients to make cold tuna cake with mold bread:
1. Before getting to work, let all the ingredients ready. In this sense, you should know that the products mentioned in the anterior list are optional, since the tuna cake can be made with virtually any food. So, you can add piquillo peppers, anchovies, corn … whatever you want!
2. Put the eggs to cook and, while cooked, take advantage to chop the onion, tomato, lettuce and olives. You do not need to remove the cucumber from the tomato or the juice that gives off, since this will give creaminess to the stuffing of the tuna cake. In case of incorporating some more ingredient, such as the piquillo peppers, bring it too.
3. When the eggs are ready, tell them, pass them for cold water, remove the peel and cut them as 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 pair of tablespoons first, try them and, if you consider it necessary, add a couple more. If you want, you can replace the fried tomato mayonnaise, since the result is equally delicious.
5. Take a mold or a suitable container to form the cold cake and cover the base with half of the bread slices, in this case four. It is important that there are no spaces between the slices, so if the mold you are going to use is large, add more bread to the recipe. 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.
6. Now you can make the tuna cake with one or more layers. To decide, I will explain the two forms. The easiest is to place the entire well -distributed tuna mixture on the first bread. Above the filling, the second layer of bread is put. If you prefer to make a more complete salted cake, place a layer with half the tuna filling, another very fine mayonnaise and, on it, slices of mold bread. Repeat this process once again to create a two -story cake but without incorporating the mayonnaise layer; Finish with bread.
7. Cover the tuna and mold bread with film paper and place some type of weight on top, such as canned cans, to get it compacte well and can be unmold at the time of serving. Reserve in the refrigerator for a couple or three of hours.
8. Once compact, remove the fridge tuna cake, remove the film and take it out of the mold very carefully. Then, cover it completely with mayonnaise and add the decorative elements you want, such as olives or any other ingredient.
9. Praise! You can already enjoy this delicious cold tuna cake with mold bread as an incoming or accompanied by other easy recipes such as baked potatoes or meat croquettes.
