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Tuna Savoury Cake

Delicious Tuna Savoury Cake for a Wholesome Dinner Delight

This Tuna Savoury Cake is a unique combination of flavors that offers a comforting twist to dinner.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dinner Ideas
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups tuna, drained A protein powerhouse that gives this cake a satisfying base.
  • 1 cup all-purpose flour Consider whole wheat flour for a healthier option!
  • 3 large eggs Essential for binding the ingredients.
  • 1 cup sour cream Adds creaminess and tangy flavor.
  • ½ cup grated cheese Use your favorite cheese for variation.
  • 1 tablespoon baking powder Helps the cake rise.
  • 1 teaspoon salt Enhances flavors.
  • 1 teaspoon black pepper Adds a subtle kick.
  • 1 tablespoon olive oil Adds moisture.
  • ¼ cup chopped fresh vegetables Customize with your favorite veggies.

Equipment

  • Large mixing bowl
  • greased baking pan
  • spatula

Method
 

Step-by-Step Instructions for Tuna Savoury Cake
  1. Preheat your oven to 350°F (175°C). Gather your equipment: a large mixing bowl and a greased baking pan.
  2. Combine the drained tuna, all-purpose flour, eggs, sour cream, grated cheese, baking powder, salt, black pepper, olive oil, and chopped vegetables in the mixing bowl.
  3. Pour the combined mixture into your greased baking pan and spread evenly.
  4. Slide the baking pan into the preheated oven and bake for about 40 minutes.
  5. Let it cool in the pan for about 10 minutes before transferring to a cutting board and slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 15gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 150mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

This Tuna Savoury Cake is freezer-friendly and can be made in batches for easy meal solutions.

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