Cold tuna pie

Cold Tuna Cake Recipe: The Star Starter to Refresh Your Table

Hello! What a joy to have you here. Today we are going to prepare together a dish that never goes out of style and that, honestly, saves our lives on those days when the heat is intense and we don't want to turn on the stove more than necessary. This tuna cake is the definition of practical and tasty cooking: a creamy texture, flavors that remind us of childhood, and a presentation that is visually appealing. It's that cold recipe that you prepare in the blink of an eye, but when you put it on the table, everyone asks for seconds. Ideal to make ahead and enjoy without rush.

Preparation time

Getting organized in the kitchen is half the battle. Here's the time breakdown so you can plan your menu stress-free:

• Preparation: 20 minutes
• Cooking: 10 minutes (for the hard-boiled eggs)
• Refrigeration: 3 hours (minimum)
• Total: 3 hours and 30 minutes
• Servings: 8 people
• Difficulty: Easy

Ingredients

To achieve that authentic and balanced flavor, we need to respect the quantities. Don't worry, these are ingredients you surely already have in your pantry or can find in any neighborhood store in this 2025.

For the base and structure

• 12 slices of crustless sandwich bread

For the filling and sauce

• 250 g tuna in olive oil
• 100 g sweet corn
• 1 large tomato
• 150 g stuffed olives
• 4 medium hard-boiled eggs
• 4 heaped tablespoons of mayonnaise

To decorate (to taste)

• Fresh parsley
• Radishes
• Strips of roasted pepper (Optional)

If at any time you don't find sweet corn or prefer a lower-carb version in the filling, you can omit it without problems. If you don't have stuffed olives, pitted green olives or even black olives work well, although the flavor will be slightly different. If you're looking for a hot and different option with this fish, you might be interested in checking out how to make tuna pie baked, but for today we'll stick with this fresh version.

Utensils we will use

We don't need sophisticated equipment for this appetizer. With the basics we have at home, it's enough to achieve a professional result.

• A rectangular mold (like a loaf pan or cake pan)
• Clear plastic wrap (essential for unmolding)
• A large mixing bowl
• Cutting board
• Chef's knife or paring knife
• Tablespoon or silicone spatula
• Small pot (for boiling the eggs)

Step-by-step preparation of the tuna cake

Let's assemble this dish with care. Follow the order and you'll see how easy it is. The important thing here is the care in cutting the ingredients and the resting time.

1. Ingredient Preparation (Mise en place)

   The first thing is to have everything ready. Boil the eggs in boiling water for 10 minutes, cool them under the tap, peel them, and chop them into very small pieces. Wash the tomato, remove the stem, and cut it into small cubes (brunoise), trying not to leave too much water or seeds. Slice the stuffed olives thinly. Drain the oil very well from the tuna cans; we want the flavor, but not the excess liquid fat that could soak the bread.

2. Mixing the creamy filling

   In a large bowl, integrate the solid ingredients: add the chopped eggs, olive slices, diced tomato, sweet corn, and flaked tuna. Note: reserve a small amount of tuna and corn separately for the final decoration. Add 2 heaped tablespoons of mayonnaise to the bowl and mix with enveloping movements until everything is impregnated and combined, forming a juicy but consistent farce or filling.

3. Mold preparation

   Take our rectangular mold and line it with clear plastic wrap. It is vital that the wrap generously overhangs the edges, as we will later use that excess to cover the cake. Make sure the plastic reaches well into the bottom corners.

4. Layer assembly

   Place a first layer of sliced bread at the bottom over the plastic wrap. If the bread doesn't fit perfectly, trim pieces to cover gaps; it won't be noticeable in the end. On this base, spread half of our filling mixture, smoothing it well with the spoon so that it is level. Place a second layer of sliced bread, pressing very gently to compact.

5. Second layer and closing

   Add the rest of the filling over the second layer of bread, distributing it evenly. Finally, cover with the last layer of sliced bread. This will be the base of our cake when we turn it over, so make sure it is very firm. Cover everything with the excess plastic wrap from the edges, sealing it well.

6. Refrigeration and settling

   We take the mold to the fridge. It needs to rest for at least 3 hours. This time is crucial for the bread to absorb the flavors and for the structure to compact, allowing for a clean cut. If you can leave it overnight, even better!

To finish and serve

Once the chilling time has passed, we take out the mold. We remove the film from the top and carefully invert it onto an elongated serving platter. Carefully remove all the plastic. Now, cover the surface (and the sides if you wish and have enough sauce) with the remaining 2 tablespoons of mayonnaise, smoothing with a spatula. Decorate with the reserved tuna and corn, a few thin slices of radishes to give a crunchy and spicy touch, and sprinkle with fresh chopped parsley. If you like the classic touch, add a few strips of roasted pepper. Serve it cold but not frozen, to better appreciate the Mediterranean flavors.

This dish is as versatile as some delicious tuna empanadas, but with the advantage of immediate freshness. Accompany it with a simple green salad so as not to steal its spotlight.

Nutritional Information

Here is an estimate of what this dish provides per serving. Remember that values may vary depending on the brands of products you choose, especially mayonnaise and bread.

• Calories: 315 kcal
• Proteins: 18 g
• Fats: 15 g
• Carbohydrates: 22 g
• Fiber: 2 g

Note: Daily percentage values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.

5 keys to make it perfect

Sometimes the smallest details make the big difference between a «good» dish and a «memorable» one. Here I share my secrets:

1. Draining is the law: The number one enemy of this tuna cake is excess liquid. Tomatoes release water and tuna releases oil. If you don't drain the tuna thoroughly and don't remove the tomato seeds, the base bread will become soggy and break when served.
2. The quality of the mayonnaise: Being a cold dish with no cooking, mayonnaise acts as a common thread. If you use homemade, make it with mild oil and consume it on the same day (with great caution in summer). If you use store-bought, choose a good quality one with a balanced flavor.
3. Gentle pressing: When assembling the layers, use your hands or the base of a glass to gently press each layer. We don't want to flatten the bread until it's a sheet, but we do need the filling to adhere to the crumb so that the cut is clean and aesthetic.
4. The right bread: Use crustless sandwich bread, special for rolls or sandwiches, which is usually a bit longer and more flexible. If you use regular bread, make sure to slightly overlap the edges or cut pieces to size so that there are no gaps without bread.
5. Serving temperature: Although it is a cold recipe, take it out of the fridge about 10 or 15 minutes before eating. If it's too cold, the flavors are dulled and the texture feels less creamy in the mouth.

If you like to experiment with seafood ingredients in simple formats, you could also try making some tuna stuffed zucchini if you are looking for something lighter and more vegetable-based.

When is it ideal to enjoy it?

This refreshing dish is the undisputed king of summer and outdoor gatherings. Its nature makes it the perfect candidate to take in a tupperware to the beach, the pool, or a picnic in the countryside, as it keeps excellently (always in a portable cooler, of course). It also works wonderfully as a starter at family celebrations, birthdays, or Christmas, where we look for dishes that we can prepare in advance to enjoy our guests.

It is a light relief on scorching hot days when eating something hot feels heavy. Furthermore, it's a fantastic way for children to eat fish and vegetables almost without realizing it. If you're organizing a cold buffet, this cake pairs wonderfully with other types of bites, such as an elegant teriyaki salmon appetizer, offering a variety of marine flavors to your guests.

Comparative table of similar recipes

Sometimes we get confused among so many delicious options. Here I help you differentiate this cake from other similar preparations so you can choose the best option for today.

As you can see, each one has its charm. If you want to delve deeper into the technique of other dishes, you can always learn more about my experience and kitchen tricks to master any of these variations.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I would love to know how this cake turned out for you. Did you add your personal touch? Perhaps some capers or did you change the corn for peas? Leave your comment and share your own tricks! I'm very excited to read how you adapt recipes in your homes.

Culinary glossary

So you don't miss any technical details, here's the meaning of some terms we've used or that might be useful to you:

• Brunoise: It's a way of cutting vegetables into very small cubes, approximately 1 to 2 millimeters per side. It's ideal for fillings where we want to find the ingredient but without it bothering when chewing.
• Emulsion: It's the mixture of two liquids that in principle cannot be mixed, such as water and oil (in the case of mayonnaise, egg and oil). By beating them, we achieve a stable and homogeneous cream.
• Unmold: The action of removing a culinary preparation from the mold in which it has been cooked or cooled, ensuring it maintains its original shape.
• Mise en place: French term meaning «put in its place». It refers to preparing and organizing all ingredients and utensils before starting to cook.
• Farce: It's the technical name given to a mixture of chopped and seasoned ingredients used to fill another food or preparation, as in this case, the tuna filling between the breads.