Tuna Tuning

Tuna cake was the first cake I ever made on my own. I did not have a particular inkling for baking or a sweet tooth so for a long time I was simply ignoring any recipes for cakes, cookies, pies and tarts. Then in one of my favourite shows back them,  I saw Pascal Brodnicki preparing this cake and suddenly felt inspired to bake. This savoury cake is easy peasy and fool proof. It’s also full of flavour and tangy. I love the smell of the chopped herbs. I love how mellowly yellow it is. It makes a great light al fresco supper or a perfect picnic food. Give it a go this spring.

tuna cake ingredients

Tuna Cake
Tuna marinade (ideally made a few hours ahead)

2 tins of tuna in oil

1 onion

1 clove of garlic

small bunch of coriander

a few springs of mint

a few springs of parsley leaves

a splash of red wine  – Do you also love cooking with wine?

salt and pepper


165 g flour

1 tbs curry powder

1 tbs turmeric

1 tsp baking powder

3 eggs

5 tbs creme fraiche

tuna cake

Chop the onion, garlic and all green herbs. Put in a small bowl and add the tuna chunks and a splash of red wine and mix gently. Season with salt and pepper. Cover with lid or a cling foil and place in the fridge for a couple of hours or at least while you are making the dough.

Preheat the oven to 180ºC (gas mark 4)

In a medium bowl mix all the dry ingredients: flour, baking powder, curry powder, turmeric and a pinch of salt.

In another bowl beat the eggs and mix in the creme fraiche.

Make a well in your spiced up flour mix and pour in the wet ingredients. Mix well and fold in the tuna marinade.

Grease a loaf baking tin with oil and sprinkle with flour. Shake off any excess. Pour in the tuna cake mixture and spread evenly.

Bake for 30 minutes or until golden brown and the wooden skewer comes out clean.

Serve while still slightly warm with some green leaves salad and possibly a selection of tapas.

Enjoy and share.




2 thoughts on “Tuna Tuning

  1. This recipe is amazing; simple and delicious! I remember when you gave me this recipe; it was like 11 or 12 years ago! Thank you for reminding me of it:-)


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