This homemade tuna cake recipe could be called quiché of tuna. This is because it has all the characteristics of a quiché: a broken pasta base with a filling of eggs and milk cream. We love the final result: it has a smooth and slightly unctuous filling that keeps the flavors of the tuna intact, olives and tomato. And although they are intact, they all combine very well thanks to the addition of Parmesan and Mozzarella cheese that helps integrate flavors. In recipes, we explain everything you need to know how to make tuna cake and you can stand out between your family and friends with this tasty dish.
| 🚻 6 Diners | 🕘 2h 30m | 🍵 Central | 🤯 Timeliness |
| Ingredients to make tuna cake: |
| For the base :: 280 grams of wheat flour all use 170 grams of butter or margarine 5 grams of salt 6 tablespoons of ice water | For tuna filling :: 200 grams of tuna 150 grams of milk cream 100 grams of milk 4 eggs ¼ paprika ½ onion 1 median tomato 50 grams of seedless black olives 120 grams of cheese mozzarella 50 grams of Parmesan cheese ¼ tablespoon of oregano ¼ tablespoon pepper soup sal to taste |
| ADDITIONAL CHARACTERISTICS: expensive cost, |
Ingredients to make tuna cake:
1. carries flour and butter or margarine to the fridge until they are very cold. Then, add the butter cut into pieces on the flour.
2. With a palette mix very well until it acquires a sandy appearance. It is important not to do it with the hand because the fat will melt. It is also important to do it with some speed. When you look sandy, add the water. First add 4 tablespoons and then add the other two if you notice the dough too dry.
3. When the dough is more or less united, pass it to a inn to work it a little more. Remember that you should not knead it as bread, just work with your hands what is necessary to integrate.
4. When the dough of the tuna cake acquires a more spectacular appearance, cover it with film paper and take it to the fridge for about half an hour.
5. Pica the onion and paprika in Fine Julian. You can also slice the olives. Remove the tuna from the can and drain it.
6. If you bought the tuna in oil, add a splash to a pan and lead to sauté the onion and paprika. If you have tuna in water, then use vegetable oil. Use low fire throughout the preparation.
7. Add the pepper, oregano and salt.
8. When they are a little more cooked, add the tuna. Cook it until the flavors are integrated a bit. Try to be as dry as possible. Remove it to cool.
9. Now, preheat the oven at 180 ° C. As, at the end of cooking the tuna, it has already elapsed about half an hour, takes out the mass of the fridge and extending it in the inn. Try to have 3 millimeters thick.
10. carries the dough stretched to a tray for cakes or, failing that, to any well-greased tray or mold. Make him holes with a fork.
11. Place aluminum foil or cooking paper at the bottom of the tartlet and add grains or rice. The purpose is to prevent the bottom of the cake from being bomb, because it must remain totally flat. Bake for 15 minutes, then remove the grains and bake for 10 more minutes. Let it cool.
12. After removing the dough from the oven, the eggs in a container and have at hand the milk cream, milk, Parmesan cheese and tuna stew.
13. Beat the eggs with a wire whistle or a fork and add the milk cream. Continue beating.
14. Pour the milk and add the Parmesan cheese. Add salt and pepper to taste.
15. Add the tuna, stir well and pour everything based on the tuna cake.
16. Place the sliced tomatoes, olives and mozzarella cheese.
17. Bake from again to 200 ° C for 30 minutes or until the cheese melts and brown the surface. Your easy tuna cake will be ready! Wait for it to cool a little and enjoy. You can serve the tuna cake accompanied by white rice or a rich green salad, or eat it as an incoming.
