Sharing Cakes are simple and practical preparations that also allow us to make use of ingredients we already have in the fridge and pantry, such as a can of tuna, some cheese, and eggs. This is the culinary proposal we bring you today: a delicious and hearty tuna, egg, and cheese casserole that can be prepared in just fifteen minutes and, after twenty minutes of baking, will be ready to serve. This basic recipe can...
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Drain the tuna and remove all the oil.
In a skillet, heat a little olive oil and sauté the diced onion and red bell pepper until tender.
Add the tuna to the onion and pepper mixture, cook for one more minute, and then remove from heat.
Transfer the mixture to a bowl and add the eggs, which should be beaten beforehand, along with three tablespoons of grated Parmesan cheese. Season with salt and sweet paprika, and process everything until it forms a paste.
In a baking dish previously brushed with oil, pour the tuna mixture and sprinkle the remaining grated cheese on top. Bake in a preheated oven at 180°C (350°F) for 20 minutes.
You can substitute tuna with natural mackerel or steamed hake for a different flavor.
Ensure the eggs are beaten thoroughly to achieve a smooth texture in the casserole.
For added flavor, you can include herbs like parsley or oregano in the mixture.
Can I use a different type of fish?
Yes, you can substitute tuna with natural mackerel or steamed hake for a different flavor.
What type of cheese works best for this recipe?
Grated Parmesan cheese is recommended, but you can also use other hard cheeses like Pecorino or Grana Padano.
Can I prepare this casserole in advance?
Yes, you can prepare the mixture in advance and refrigerate it. Bake it just before serving.
What can I serve with this casserole?
This casserole pairs well with a fresh green salad or steamed vegetables.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
