Tuna cake
Ingredients
Two cans of Andean Traditions tuna
Three cups finely chopped onion
A finely chopped red paprika
Three eggs
Cream cheese
A spoonful of garlic paste Tradiciones Andinas
A spoonful of ground oregano Andean Traditions
A spoonful of Andean Traditions Paprika
JP products in this recipe
Preparation
Sauté the paprika and onion in a pan with a drizzle of olive oil, with salt to taste.
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2
Cook the eggs, until they are hard.
Add to the onion and paprika, the two cans of Andean Traditions tuna, and add the garlic paste, organ and paprika, cover and let cook for 10 minutes.
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4
When the eggs are cooked, let them cool, peel and cut into cubes.
In a refractory antihaderente we put the dough of the cake (if you do not know how to make it, we recommend that you go to our recipe Peach cake)
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Add the filling of the pan and the eggs to the cake and cover with a layer of cake and cover with an egg so that it compacts.
Bake for about 25 minutes, or until the lid is golden brown.
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Serve hot and enjoy.
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