White tuna pudding

You can’t imagine how happy we were to receive today’s recipe! All your recipes liven up our day and make us smack our lips, but who doesn’t feel excited when they check their letterbox and it isn’t a letter from the bank, or a bill for water, electricity or something else? Mª Isabel sent us her letter in the post and it just shows you how fond she is of craftsmanship, from hand-made breadcrumbs to the dispatch method, including the careful lack of focus in the photo and the choice of our gourmet tinned food.  😉

Shall we get started?


  • 2 tins of Serrats White tuna in olive oil
  • 6 eggs
  • 1 cup of milk
  • 3 tbsp of butter
  • 1 medium-sized onion
  • 4 tbsp of breadcrumbs
  • 2 cups of Parmesan cheese
  • Fish broth


  1. Grease a medium-sized mold with butter and sprinkle some breadcrumbs.
  2. Place the 3 tbsp of butter in a pan and lightly fry the chopped onion.
  3. Remove from the heat and in a container mix the beaten eggs, the remaining breadcrumbs, the milk and the Parmesan cheese.
  4. Add the flaked tuna and the fish broth. Mix well.
  5. Place the mixture in a mold and bake in a bain marie at 150ºC for 90 minutes. Remove when slightly browned.


  • Serve with some chopped tomato with oil and a pinch of salt and basil.
  • Mª Isabel tells us that she makes the breadcrumbs herself at home and that it’s much tastier: she lightly toasts the bread in the oven and then grates it.

Thanks a lot, Mª Isabel! It looks great!

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