Tuna cake

Recipe: Tuna cake

Tuna cake recipe, to start a meal with a small aperitif. This tuna cake is whole part for a dinner aperitif. I used natural tuna for this recipe, it’s practical I always have some in my reserve, for the color I added corn and of course a large parsley. This tuna cake keeps very well, you just have to wrap it with plastic wrap, it will become even more fragrant after several days.

Recipe ingredients

  • Recipe for: 3 cake tins of 15; 18; 22 cm
  • 3 eggs
  • 120 g flour
  • 50 g green olives
  • 200 g of tuna in brine
  • ½ packet of baking powder
  • ½ lemon
  • 50 g parsley
  • 70g of corn
  • 50 g parmesan
  • 10 cl of milk


  1. Crack the eggs, then beat them.
  2. Mix the baking powder with the flour.
  3. Add the flour to the eggs
  4. Pitted the green olives, then add them whole.
  5. Crumble the tuna and add it
  6. Peel the garlic.
  7. Rinse the parsley, then finely chop it with the garlic.
  8. Drain the corn.
  9. Add all the ingredients, then mix.
  10. Squeeze the ½ lemon and add it to the preparation.
  11. Butter the cake molds and flour them.
  12. Fill the molds ¾ with the preparation.
  13. Bake in a hot oven at 200 ° for 45 minutes

Preparation time: 30 minutes
Cooking time: 45 minutes
Number of people: 3 cake molds of 15; 18; 22 cm
4 star rating: 1 review

What wine to drink with: Tuna cake

My favorite wine for this recipe: Roussette du Bugey Cépage Altesse
Temperature between 07 ° and 10 °

Natural tuna Green olives Parsley and garlic Parmesan cheese Mix the ingredients Fill the molds 3/4 full Cooked Zoom

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