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Ah, the quick tuna cake, it’s kind of my little trick when I’m in a hurry but still want to eat well. No need for weird ingredients, just tuna, a quick whisk in the batter, and off to the oven. Honestly, it’s always a success, moist and tasty, just right.
I remember one time, I forgot the eggs (yes, it happens even to the best of us!) and so the cake was… how to say… a bit less firm, but surprisingly good anyway. Anyway, you’ll see, it’s doable for everyone, even cooking novices.
The great thing is that it can be eaten hot or cold, so perfect for an impromptu picnic or a no-fuss dinner. Personally, I sometimes add a bit of Herbs de Provence or a touch of chili to spice things up a bit. But do as you please!
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Come on, enough talking, I’m taking you through making this quick tuna cake, you’ll see, it’s almost child’s play and just as delicious!
Essential ingredients for a successful quick tuna cake
- 200 to 320 g of canned tuna (choose natural or in oil according to your taste)
- 150 g of flour (I often use T45 flour, classic)
- 3 eggs (important for the cake’s structure)
- 10 cl of oil (sunflower, olive, you choose)
- 12 cl of milk (whole or semi-skimmed, both work)
- 1 packet of baking powder (to help it rise well)
- Salt, pepper (to your taste, of course)
- Sometimes, a bit of fresh or dried herbs (parsley, chives, it’s nice)
Easy utensils to have on hand
- A mixing bowl to combine all the ingredients (I like to have a big one, it avoids splashes)
- A manual or electric whisk (personally, I use a classic whisk, it gives me some exercise)
- A cake pan (buttered or lined with baking paper)
- A fork to flake the tuna without too much hassle
- An oven of course, preheated to 180°C (350°F), essential for baking)
Preparation in detail: tips for a moist and flavorful cake
Well, the preparation is honestly not complicated. First, you beat the eggs with the flour and baking powder, it makes a slightly dense batter but nothing impossible to handle. Then add the oil and milk, and the batter becomes much more fluid, a bit like a thick cream.
Then comes my favorite part: incorporating the well-drained tuna. I take care to flake it with a fork so it spreads evenly in the cake. A pinch of salt, a grind of pepper, and for me, a handful of chopped parsley adds a fresh little touch.
Pour everything into the pan, smooth the surface a bit—well, I do it with a spatula, but you can use the back of a spoon, no need to be a pro—and bake for a good forty minutes in the preheated oven. Keep an eye near the end, where I poke with a knife to check doneness.
Let it cool down a bit, which is important so you don’t burn yourself (yes, I tried, not great), and voilà, ready to be enjoyed. You can also easily take it with you, it keeps very well even the next day!
Some ideas to vary the recipe
- Add black olives for a Mediterranean flavor
- Incorporate feta cubes for a melty surprise
- Put a bit of mustard in the batter to enhance the taste
- Play with spices like curry or paprika for a change
Why this tuna cake is perfect for all occasions
I love this cake because it saves so many evenings when I don’t know what to prepare. Quick, easy, cheap, and it always pleases. It’s the dish I like to keep in mind when I don’t want to stress.
Its moist texture is close to a cake, but with that little tuna taste that adds character. Plus, you can cut it into cubes for an aperitif, it always makes a nice impression. And that’s when I think this isn’t just a simple cake, but almost a gastronomic utility.
So, you too will adopt it, that’s a promise. Whether it’s for lunch, a picnic, or a savory snack, it answers the call. And honestly, it’s always a pleasure to succeed in something so simple with so little effort.
Can I use fresh tuna instead of canned tuna?
Yes, you can, but you will need to cook it in a pan before incorporating it into the batter. This changes the texture and flavor a bit, but it is entirely doable.
How to store the tuna cake?
It keeps very well covered in the refrigerator for up to 3 days. Remember to take it out a bit before serving so it’s not too cold.
Can I add vegetables to the batter?
Absolutely, pieces of bell pepper, olives, or even sun-dried tomatoes can be added to vary the flavors.
Is this cake suitable for children?
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Yes, generally children like it because of its moist texture and mild taste, but you can adjust the spices according to their tolerance.
Source of inspiration: Tuna Cake with Shallot and Chives – La Cuisine d’Aurélie
