Tuna cake in a water-bath
Today we present a tuna cake in a water-bath, which we hope will help you to carry better this Easter Week that is not being as we expected. We believe that cooking can be a good way to keep us busy and entertained during quarantine, so let’s get down to work with the recipe that María José sends us (from La cocina de María José Fernández).
Throughout the history of La cocina de Serrats, we have seen many fish cake recipes, in different ways: cold, hot, oven, microwave… And we know very well that they are a dish that always triumphs and that each recipe provides something different. Now, we have a delicious tuna cake, which María José has cooked in a water-bath. The recipe is very simple, so there are no excuses. Bon Appetite! Moreover, lots of encouragement.
- Eggs - 4
- Liquid cream - 300 ml
- White tuna in olive oil - 20 g
- Fried tomato
- Ground pepper - a pinch
- Parsley - (to decorate)
- Beat the eggs
- Add the liquid cream, the minced tuna, pepper and fried tomato. Mix well.
- Put it in the oven in a water-bath, in a greased mold on a tray with water, about 30 minutes at 180º.
- Serve accompanied by a soft mayonnaise and sprinkled with fresh parsley.
Simple and delicious. Thank you, María José!
Yellowfin tuna. 212 g jar
If you like this recipe, you can make it at home with the yellowfin tuna available in our online store.Buy