Nothing like a savory cake to make snack time or your next apéro nice and tasty. Here is another recipe from our Cook'n with Remi series that's easy for the kids to do.
Recipe Category All Seasons, Appetizer, autumn, Cakes & Cookies, For subscribers, Holiday and Special Occasions, kid friendly, Paris, Public, Seafood, Spring, summer, Tea Time, Uzès, Winter
Servings 8
Ingredients
250Grams(9 oz)Canned Tuna
3Eggs
75Grams(3 oz)Flour
1TablespoonsBaking Powder
5TablespoonsOlive Oil
3TablespoonsCrème Fraîche (or sour cream or mascarpone)
200Milliliters(6.7 fl oz)Whole Milk
125Grams(5 oz)Shredded Cheese
Butter for the mold
Instructions
Open the cans of tuna and remove the water. Break apart the tuna with the tips of your finger. Reserve.
Whisk eggs and milk, add flour, baking powder, salt, and pepper, add crème fraîche and cheese, add the Tuna and mix gently with a wooden spoon.
Turn on the oven to 200ºC (400ºF).
Butter the mold (the shape is up to you), and fill it up with the mixture. Bake for 35 mins.
Serve warm or cold.
Perfect for an aperitif or a picnic. Easy to make with whatever you have in your kitchen. Add herbs, olives, sun-dried tomatoes. Serve with salad or a tomato coulis.