Cold tuna cake with cherry tomatoes, corn, olives, and hard-boiled eggs is a summer fresh, rich, hearty, and truly delicious recipe. We could even call it no-cook if we don’t count the hard-boiled eggs; aside from those, nothing is cooked. The cold tuna cake is perfect as an appetizer or main course, ideal as an appetizer, second course, or main dish, also perfect for an aperitif, a buffet, or a happy hour, great for Ferragosto lunch!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4-6 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1 1/2 cups cherry tomatoes
- 5 oz canned tuna in oil (drained)
- 5 oz canned sweet corn (drained)
- 1 3/4 oz olives
- 4 hard-boiled eggs
- 4 slices sandwich bread
- 3 tbsp mayonnaise
- to taste salt
- to taste black pepper
- to taste oregano
Steps
● The cold tuna cake is very simple and quick to prepare. First, put the eggs in a small pot with cold water, bring to a boil, and let them cook for 7-8 minutes. Cool them under running cold water and peel them.
● Transfer the hard-boiled eggs to a bowl and mash them with a fork. Add the drained corn, chopped cherry tomatoes, drained tuna, pitted olives (I used green ones, but black ones are fine too), salt, black pepper, oregano, mayonnaise, and mix all the ingredients well.
● Line a loaf pan with plastic wrap, place a slice of sandwich bread on the bottom, add some filling, cover with another slice of sandwich bread, and continue this way until all the ingredients are used up.
● Close and compact the cold tuna cake well and place it in the fridge to rest for at least an hour.
● Unmold the cold tuna cake and decorate it as you like; I spread a thin layer of mayonnaise on the surface and decorated it with some ingredients from the filling.
Notes:
The cold tuna cake can be stored in the fridge for a couple of days. For a lighter version, you can replace the mayonnaise with cream cheese or do half and half.
Other recipes with tuna and sliced bread/sandwich bread HERE
