Blended cake with tuna and cheese: easy and practical

Easy blender tuna pie: practical, economical and tasty for a snack or a quick meal

A practical, easy and economical smoothie cake, perfect for a tasty snack or a quick meal.

Recipe for 6 people.

Classic (no restrictions)

Preparation: 01:00

Interval: 00:40

TOOLS

1 cutting board(s), 2 colander(s), 2 bowl(s), 1 baking tray(s) or baking tray(s) (can be individual)

EQUIPMENT

conventional + blender

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients Tuna smoothie cake – Filling

– 3 cans solid canned tuna, drained

– 6 seedless tomatoes, cut into cubes

– 3 medium onions, chopped

– 300 g of diced mozzarella

– salt to taste

– pepper to taste

– dried oregano to taste

Ingredients BLENDER PIE – FUBÁ DOUGH – use a 190 ml American cup as standard

– 1 cup(s) wheat flour + a little for dusting the pan.

– 1 cup(s) sifted cornmeal, plus a little more for dusting.

– 1 cup(s) cornstarch, sifted

– 3 units of eggs

– 2 glass(s) of whole milk

– 1 cup(s) oil + a little to grease the pan. (or olive oil)

– 1 clove(s) of garlic, peeled. (optional)

– 3/4 cup(s) of grated parmesan. (optional)

– 3 teaspoons of chemical yeast

– salt to taste

– pepper to taste

Finishing ingredients

– grated parmesan to taste

PREPARATION:

1. Separate the utensils and ingredients for the recipe.
2. Preheat the oven to 180°C.
3. Grease the baking dish or rectangular shape with oil and sprinkle with cornmeal.
4. Wash the tomatoes, cut them into quarters and remove the seeds. Next, cut into cubes.
5. Wash, peel and chop the onion.
6. Cut the mozzarella into cubes.
7. Drain the tuna in a colander and press it to remove all the liquid.
8. Sift the cornmeal, flour and cornstarch into a bowl.

PREPARATION:

Blended tuna cake – Filling:

1. In a bowl, place the drained canned tuna, the chopped onion and cherry tomatoes and the diced mozzarella.
2. Mix, season with salt, pepper and oregano and set aside.

Tuna Blender Pie – Blender Pie shortcrust pastry base with corn flour:

1. In the blender, place the eggs. milk, oil, salt, pepper and garlic (optional) and whisk to combine.
2. Add the parmesan (optional) and beat again.
3. Gradually add the sifted mixture of cornmeal, flour and cornstarch, beating until smooth – if your blender can’t handle it, do this in a bowl.
4. Turn off the blender and add the yeast.

Tuna smoothie cake – Assembly:

1. Place half of the dough in the refractory baking tray(s) greased and sprinkled, covering the entire bottom and levelling.
2. Spread the previously prepared tuna filling, leaving it evenly distributed.
3. Finish with the other part of the dough, leveling it.
4. Sprinkle with grated parmesan.
5. Place in the preheated oven at 180°C and cook for 30-40 minutes or in any case the time necessary for it to be golden on the surface and completely cooked.
6. To make sure the cake is cooked, insert a toothpick into the center of the cake, if it comes out dry it is ready.

FINALIZATION AND ASSEMBLY:

1. Cut the tuna smoothie cake cut into pieces and arrange on plates or serve in refractories.
2. Serve hot or cold as a tasty snack or as a quick meal accompanied by a salad.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.