Cilantro Tuna Loaf Cake
A simple yet flavorful tuna loaf cake that’s perfect for any meal. Serve with a side salad for a unique and satisfying dinner.
Servings: 4
Calories: 225kcal
Ingredients
- 3 large eggs
- 0.75 cup milk
- 1 large can of tuna in oil, about 7 oz
- 5 tablespoons flour
- 0.5 cup Swiss Gruyere, grated
- Salt and pepper, to taste
- 0.5 teaspoon dried thyme
- 0.5 teaspoon cumin
- 0.5 teaspoon cayenne
- 1/3 cup cilantro chopped
Instructions
- In a mixing bowl, beat the eggs. Whisk in all the ingredients one by one, in the same order as listed above (do not strain the tuna). Season to taste.
- Grease and flour a non-stick loaf pan. Pour the mixture into the pan and bake at 400°F for 35 to 40 minutes.
- Serve hot, warm or cold and compliment with a salad and raspberry dressing.
Video
Notes
Hints and tips: You may substitute the tuna for a can of crab, or sockeye salmon.
Cooking Tips for Cilantro Tuna Loaf Cake
- Opt for Fresh Cilantro: Freshly chopped cilantro provides a more vibrant flavor than dried, so aim to use fresh herbs for the best results.
- Try Greek Yogurt for Creaminess: Swap out some of the milk with a tablespoon or two of Greek yogurt to add creaminess and a hint of tanginess.
- Drain Tuna Lightly: Since the oil adds richness to the loaf, only drain the tuna lightly, keeping some oil to enhance the moistness.
- Grate Cheese Fresh: Freshly grated Gruyere melts more smoothly, creating a better texture and flavor in the loaf.
- Experiment with Herbs: Don’t have thyme? Substitute it with Italian herbs like basil or oregano to complement the tuna and cilantro flavors.
- Let It Rest Before Slicing: After baking, let the loaf cool for 10 minutes in the pan to make slicing easier and prevent crumbling.
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