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tuna cake, gruyère cheese and green onion whistles, sour cream - virtual workshop version

Brunch, Salted, Egg, Salmon and tuna, Vegetables and Fruits

A simple but so efficient recipe. As a nice starter or delicate tapas, this will be a total hit.

Note

Ideally, use a 17x8 cm mould, this should fit nicely.

Ingredients

Recipe for 22

Tuna cake

1.50 Unit(s)

Egg

90 Gr

Flour

0.50 Tsp

Baking powder

25 Ml

Canola oil

90 Ml

Milk

125 Gr

Flaked light tuna

45 Gr

Swiss cheese

1 Unit(s)

French shallot

1 Unit(s)

Green onion

6 Unit(s)

Cherry tomatoes

Sour cream

75 Gr

Sour cream

1 Unit(s)

Lemon

Preparation time: 45 min

Preheat your Oven at 380 °F

To prepare before class

Make sure all your ingredients are weighed.

Drain the Tuna.

Make sure your cheese is grated.

You will need a cutting board,1 chef knife, 1 pairing knife, 1 big bowl, 1 rubber spatula, 1 baking sheet, 1 cake mould, 1 parchment paper.
Prep

Chisel the green oignon (sifflet).

Finely slice the shallots.

Quarter lenghtwise the cherry tomatoes.

At the bottom of the oven, place a dish half full of water, to create a humid environment for the baking.
Tuna cake

Beat the eggs, once homogenous, add the milk and oil and mix again.

Add the flour and baking powder, gently mix again until homogenous.

Flake the tuna into the mix, add the green onions, shallots and cherry tomatoes, 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 sour cream and the lemon juice, add the pepper, the salt and the zests.
Plating

Plate size

On each plate, make a wave of sour cream with a table spoon.

Tapas

By quartering each slice, you can make nice tapas putting the sour cream.