Print Options:

Tuna and basil pesto cake recipe.

Yields8 ServingsPrep Time20 minsCook Time40 minsTotal Time1 hr

Here is a simple cake with distinct flavors. With a tomato salad as a starter or cut into small cubes for an appetizer, it is excellent!

Ingredients
 300 drained tuna chunks in oil
 100 grated cheese
 3 organic eggs
 1 Greek yogurt (150 g)
 200 flour 1 tablespoon for the mold
 1 baking powder
 10 butter for the mold
 salt and pepper
Directions
1

Preheat the oven to 180°C (350°F). Drain the tuna but keep 1 tablespoon of the oil. Sift together the flour and baking powder in a bowl. Make a well and crack the eggs into it. Mix.

2

Add the Greek yogurt and the reserved oil, mix. Finally, add the grated cheese, well-drained tuna, and pesto. Mix with a wooden spoon until you obtain a smooth paste. Then pour in the brandy and mix again.

3

Grease and flour a loaf pan. Pour in the batter and bake for about 40 minutes. Check the cooking by inserting the blade of a knife in the center of the cake; it should come out dry. Unmold the cake and let it cool.

4

To finish, serve the cake cold (but not frozen), cut into slices for a starter with a tomato salad, or cut into cubes for an appetizer. ENJOY YOUR MEAL!

Nutrition Facts

0 servings

Serving size

8

en_USEN
en_USEN thTH