Tuna cake with gruyere and fresh chive, lemon and dill sour cream, pepper vinaigrette |

Preparation time: 45 min

Preheat your Oven at 360 °F

• 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.

• 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.

• 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.

• 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.