Medium

unit

Olive oil

Leek

Pepper

Salt

Shallot

Soft butter

Tuna

Flour

Baking powder

Leek and Tuna Cake

<h5>20 min</h5><p>Preheat your oven to 210°C (420°F).</p><p>Prepare 1 leek and 1 shallot.</p><p>Slim them both.</p>

<h5>2 min</h5><p>In a skillet or sauté pan over medium heat, pour in 2 tablespoons of olive oil.</p><p>When hot, add the minced shallot, season with salt and pepper, and cook, stirring, for 1 to 2 minutes.</p>

<h5>5 min</h5><p>Then add the minced leek, and cook uncovered until the leek is still tender but barely crisp.</p><p>Reserve.</p>

<h5>5 min</h5><p>In the bowl of a food processor, pour 250 g of flour, 4 eggs, 100 ml of olive oil, 10 g of baking powder, 30 g of butter, pepper and salt, knead on low speed until you get a smooth dough.</p>

<h5>3 min</h5><p>Add the leek, 200 g of tuna in oil to the batter and mix well.</p>

<h5>3 min</h5><p>Pour the mixture into a cake pan, and bake.</p>

<h5>40 min</h5><p>Bake for about 40 minutes, the top should be golden brown and the inside just cooked, because otherwise, overcooked, it will dry out a bit.</p>

Medium

78 min

Accompaniment

Main course

Appetizer

Fish

Servings

4

Nutrition

/ per serving

Directions

Step #1

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