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.
Ideally, use a 26x8cm mould, this should fit nicely.
Ingredients
Recipe for 12 tapasTuna cake
Sour cream
Peppers
- Salt and pepper
Preparation time: 45 min
Preheat your Oven at 360 °F
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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.
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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.
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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.
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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.
Official partners
Ideally, use a 26x8cm mould, this should fit nicely.
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