Savory Cheesecake with Tuna and Vegetables

Eye-catching, beautiful to see, and delicious to eat.
Very easy to make, you can serve it at a buffet or aperitif, and leave your guests speechless.
It has a salty biscuit base made with crackers and butter, scented with roast seasoning, two layers with white bread or sandwich bread, all filled with tuna and vegetables.
The decoration completes the presentation.

Ingredients

Let’s go shopping

8.8 oz crackers (or breadsticks or pretzels)
7 tbsp butter
2 tsp roast seasoning
10.6 oz white bread (without crusts)
10.6 oz canned tuna in oil (drained)
28.2 oz cream cheese
10.6 oz Greek yogurt
to taste roast seasoning
to taste dried oregano
to taste salt
to taste pepper
1 zucchini (10.6 oz)
3.5 oz Iceberg lettuce
7.1 oz cherry tomatoes
1 carrot (3.5 oz)
1 zucchini (7.1 oz)
7.1 oz cherry tomatoes
2.1 oz green olives in brine (pitted)
2.1 oz black olives (pitted)

Savory Cheesecake with Tuna and Vegetables

Tools

What we need to make

1 Plate large round serving plate 12.6 inches
1 Ring adjustable up to 11 inches
5 Bowls
1 Spatula
1 Food Processor
1 Small pot
1 Electric Whisk

Steps

Let’s go to the kitchen and

To make the savory cheesecake with tuna and vegetables, we need to start with the salty biscuit base
Place the springform ring on the serving plate or its base with a diameter of 12 inches.
In a food processor, chop the crackers to a fine powder. Melt the butter in a small pot or microwave and add it to the crackers
Mix the ingredients, and create the base of the cheesecake by leveling well with the back of a spoon, pressing down.
Place the base in the fridge for at least 30 minutes, and in the meantime, prepare the other ingredients.
With the help of a food processor or whisk, mix the cream cheese and Greek yogurt, add a tablespoon of roast seasoning and a pinch of black pepper.
Mix until you get a cream, taste it, and if necessary, adjust the salt.
Divide the cream into 3 bowls.
Drain the tuna in a strainer, and chop it finely. My tuna is homemade, but you can use canned one as well.
In a small bowl, place the chopped cherry tomatoes, seasoned only with salt and oregano. Mix and set aside.
Take 1 zucchini and use a vegetable peeler to create strips that you’ll use for decoration. Transfer them to a bowl with water.
Grate the remaining zucchini directly onto a cloth, add salt, pepper, and a teaspoon of roast seasoning. Squeeze the cloth well to remove all the water.
Once the zucchini is squeezed, divide it into two different bowls.
Grate the carrots and season with a pinch of salt,
Now, julienne the lettuce and place it in a bowl.
Let’s make the first layer:
Take the base out of the fridge and spread 1/3 of the cream cheese on top.
Now add the chopped cherry tomatoes.
Add half of the tuna,
and the julienned lettuce.
Cover everything with the sandwich bread, using the pan’s edge to cut it into the right shape, strip by strip
until
you complete the entire surface
Spread another 1/3 of the cream cheese, make a layer of tuna with what’s left,
a layer with half of the zucchini, and
a layer of julienned carrots.
Cover with more sandwich bread,
and distribute the last amount of cream cheese you made on top.
Smooth well with the spatula
Decoration: decorate with half of the grated zucchini along the edges.
With the strips, create circles, carve some cherry tomatoes and complete with olives here and there.
Place the cheesecake in the fridge for at least 2 hours. Then, with the help of a knife, run it along the edges of the springform ring and remove it gently.
Serve the savory cheesecake with tuna and vegetables immediately or keep it in the fridge until serving time.