Tuna and Olive Cake
Tuna and Olive Cake is a savory dish that blends canned tuna with olives and other ingredients to create a tasty, protein-rich cake. The recipe typically involves mixing tuna with ingredients like eggs, flour, onions, garlic, and a variety of herbs such as parsley or oregano to enhance the flavor. Black or green olives are added to the mixture for a briny, tangy taste. This mixture is then formed into a loaf or individual cakes and baked until firm and golden brown. The dish is often served as a main course or appetizer and pairs well with a fresh salad or a yogurt-based dipping sauce, adding a Mediterranean flair to the meal.
Ingredients
- 250 g Thon en boite à l’huile d’olive
- 12 Olives vertes dénoyautées
- 100 g Crème fraîche épaisse
- 250 g Farine
- 1 sachet Levure chimique
- 4 Oeufs
- Sel
- Poivre
Instructions
- Drain the tuna, ensuring you reserve the oil from the can.
- In a mixing bowl, combine the sifted flour with baking powder and a pinch of salt. Make a well in the center of the dry ingredients.
- Crack the eggs into the well and mix with a whisk until you achieve a thick, smooth batter.
- Add the crème fraîche and 2 tablespoons of the reserved olive oil from the tuna can, and whisk vigorously.
- Fold in the crumbled tuna, olives, and pepper, using a spatula to gently lift and incorporate them into the batter.
- Preheat your oven to 350°F (180°C).
- Grease and flour a loaf pan, removing any excess flour.
- Pour the batter into the prepared pan, smoothing the top, and bake for 40 to 45 minutes. Check the cake's doneness with a knife; it should come out clean.
- Allow the cake to cool slightly before removing it from the pan and slicing it. Serve immediately.
Video
Notes
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