Preview

Tuna cake with gruyere and fresh chive, lemon and dill sour cream, pepper vinaigrette |

Brunch, Salted, Egg, Salmon and tuna, Vegetables and Fruits

A simple but so efficient recipe. As a nice starter or or delicate tapas, this will be a total hit.

Note

Ideally, use a 26x8cm mould, this should fit nicely.

Ingredients

Recipe for 12 tapas

Tuna cake

3 Unit(s)

Egg

100 Gr

Flour

1 Tsp

Baking powder

50 Ml

Canola oil

200 Ml

Milk

280 Gr

Flaked light tuna

100 Gr

Gruyere cheese

100 Gr

French shallot

0.50 Bunch(es)

Chives

75 Gr

Cherry tomatoes

Sour cream

150 Ml

Sour cream

1 Sprig(s)

Dill

Peppers

75 Gr

Red pepper

75 Gr

Yellow pepper

1 Tsp

Green pepper seeds

50 Ml

Olive oil

1 Unit(s)

Lime

Preparation time: 45 min

Preheat your Oven at 360 °F

Prep

Chisel the chive, finely chop the dill.

Remove the core of the peppers, cuut them in matchsticks and then in small cubes (brunoise).

Drain the tuna.

Finely slice the shallots.

Quarter lenghtwise the cherry tomatoes.

At the bottom of the oven, place a dish halh full of water, to create a humid environment for the baking.
Tuna cake

Beat the eggs, once homogenous, add the flour and the baking powder.

Add the cream, the milk and the oil, whisk to combine.

Flake the tuna into the mix, add the shallots and chive, mix.

Butter a cake mould, pour in the mix up to 3/4 of the mould, leave to rest for 5 to 8 minutes and then place in the oven for about 45 minutes.
Sour cream

Mix the cream, the lemon juice, the dill and some salt and pepper to taste.
Peppers

In a bowl, put the pepper dice, the olive oil and some salt and pepper.

Stir carefully, taste and adjust seasoning if needed.
Plating

Plate size

On each plate, make a wave of sour cream with a table spoon.

Lay a nice slice of cake (warm or cold) over it, finish with a drizzle of pepper vinaigrette.

Tapas

By quartering each slice, you can make nice tapas putting the cream and vinaigrette on top.