Cold tuna cake: classic recipe and variations

When I realized we didn’t have a recipe for a cold tuna pie, she almost gave me the Pamporea: This combination of soft, juicy bread slices thanks to mayonnaise, tuna flavor, olives, pickles, crunchy lettuce, and eggs—which always improves everything—is making me absolutely crazy. I think it’s a mix of childhood memories associated with the festive moments captured in it, from a summer birthday to Christmas appetizer, sometimes turned into its fancy version by layering a smoked salmon outer layer on it.

I’ve found them there in simple versions with tuna and mayonnaise and nothing else, others accept canned sweet peppers, or change the type of olive or tuna in oil for their natural or pickled version, and even sardines. On the other side of the spectrum, there are those who include such “bold” ingredients – quotes are ironic – as canned corn, crab sticks, cheese, whole Russian salad, pickled mussels, and I even once found in Serrano ham; The strangest sea and mountain.

I don’t know when he disappeared from the festive tables, but for my part I hope he returns now and through the front door as he deserves. You can also make it in a super easy version using only purchased ingredients – the best quality you can afford – or complicate your life a little more by making some yourself, which you can also modify in the process. For example, if you intend to prepare Mayonnaise at home – Be careful because it’s still summer and the dangers inherent in raw eggs – you can use them to make them part of the olive oil in which the tuna comes in, thus enhancing its flavour. You also don’t need to use the belly or other lofty parts, unless you want to place them on top as decoration: considering how you’ll end up, a few good, well-drained crumbs will fit right in.

With purchased mayonnaise –Here are ten with the Comidista quality seal– You can also play around, adding a little of the same oil, some liquid from pickles and a touch of spice to give it a special touch. In regards to lettuce, Iceberg provides a crunchier, longer-lasting crunch than any other variety, and thus can be used in something other than rolls similar to ssäm or Korean saäm (I personally refuse to use it in salads). With finely chopped cabbage and shredded carrots, it also works great. I haven’t tried it in a bun but I’ve tried it in a sandwich. In short: put whatever you want on it, but return to your tables with such delicious, festive and old-fashioned treats. You won’t regret it: it still has the flavor of happy childhood.

difficulty

Only if you’re making bread slices and canned tuna at home, it can be tricky.

Ingredients

Enough for 4-6 people

• 12 slices of unpeeled bread
• 200gm tuna in oil (drained weight)
• Pickles, chopped to taste (I put about 80 g)
• Iceberg lettuce (about 1½ cups, sliced)
• mayonnaise (I use about 200g)
• 4 eggs
• Olives stuffed with anchovies (I put about 80 grams)
• If desired, chives, anchovies, radishes, pepper or parsley for garnish
• Tabasco, sriracha or hot to taste

Prepare

1. Cook the eggs in boiling water for at least nine minutes (take them out of the refrigerator a little earlier so that they are hardened and do not break due to heat shock).
2. Peel and chop the eggs (if you like, keep a portion for garnish).
3. Mix the egg with the drained and crumbled tuna, lettuce, sliced ​​pickles, and sliced ​​or diced olives. Add portions of mayonnaise and hot sauce if desired and mix well.
4. In a plum cake pan lined with parchment paper or kitchen paper, place three slices of bread on the base. Put half of the filling on top of it, put another layer of sliced ​​bread and repeat the process twice. Let it rest for an hour or two in the fridge so the flavors blend and the mayonnaise moistens the bread a bit.
5. Immediately remove the mold and cover with the rest of the mayonnaise (if it is short, add more to taste).

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