Make this cold potato and tuna cake: an easy, creamy no-bake appetizer you can prep at home

Here are the main reasons:

• The potato base:

Cooked and mashed potatoes act almost like a dough. When mixed with a little mayonnaise, they become smooth, easy to shape, and firm enough to hold the filling.

• The flavorful filling:

Canned white tuna adds protein, while anchovies, olives, and pickles bring intensity and a pleasant salty kick.

• The hard-boiled eggs:

They give the dish that deviled-egg feeling and help round out the filling. You can also save a little grated yolk to decorate the top.

• The layered assembly:

This is what turns a simple mixture into an appetizer with presence. All you need to do is line a mold, alternate the layers, and let everything rest.

• The chilling time:

This is not a minor detail. Refrigeration helps the loaf firm up, makes it easier to slice, and allows the flavors to come together.

This cold potato loaf has a lot in common with potato salad: potatoes, mayonnaise, canned fish, and pickled ingredients. But the texture and presentation are different. Here, the potatoes are not diced. They are mashed and used as an outer layer to give the dish structure.

It also brings to mind deviled eggs, thanks to the hard-boiled eggs, mayonnaise, and grated yolk on top. That mix of references makes the recipe feel familiar, but with a more polished presentation.

It is perfect as a starter, side dish, or make-ahead plate for a casual meal. You can also bring it to the table already sliced into portions. Just remember: since it is a cold dish made with potatoes, eggs, tuna, and mayonnaise, it should always be kept refrigerated until serving.

• 1 1/2 lb potatoes, about 4 large potatoes
• 4 oz canned white tuna, drained
• 2 eggs
• 1 can anchovies
• 2.5 oz stuffed olives
• 10 small pickles
• salt, to taste
• black pepper, to taste
• 6 tablespoons mayonnaise
• a few fresh parsley leaves

Equipment needed:

• 1 saucepan
• 1 rectangular loaf pan or food container
• plastic wrap
• fork or potato masher

• Peel the potatoes and cook them in plenty of salted water until tender, about 20 to 25 minutes depending on their size. To check if they are done, pierce them with the tip of a knife: if it goes in and out easily, they are ready.
• Meanwhile, cook the eggs for 10 minutes. Cool them under running water, peel them, and set aside.

• Drain the potatoes and mash them with a fork or potato masher. Season with salt and pepper, then mix with 2 or 3 tablespoons of mayonnaise until you have a smooth but firm mixture that can hold the loaf together.

• Chop the olives, anchovies, hard-boiled eggs, and pickles. Reserve half an egg yolk for decorating, then mix the rest in a bowl with the well-drained tuna.

• Line a rectangular loaf pan with plastic wrap, leaving some overhang around the edges to make unmolding easier.

• Spread a first layer of potato mixture over the bottom, smooth it out, and cover with part of the tuna, egg, and pickle filling.

• Repeat the layers, finishing with a layer of potato. Press gently, cover with the overhanging plastic wrap, and refrigerate for at least 1 hour so the loaf firms up and slices more cleanly.

• Carefully unmold, cover the surface with a thin layer of mayonnaise, then finish with the grated reserved yolk and a little chopped fresh parsley. Serve cold.

One of the advantages of this recipe is that you can adjust it without losing its character.

The mayonnaise, for example, can be made more flavorful with a small spoonful of mustard, a few drops of pickle juice, or a little oil from the anchovies. Use only a small amount so it does not overpower the dish.

In hot weather, the safest option is to use store-bought mayonnaise or pasteurized eggs if you are making it at home. Another option is to make an egg-free milk mayonnaise.

The filling can also be changed: grated carrot for softness, well-drained roasted red pepper for color, chopped capers for acidity, or small cooked shrimp if you want a more refined version. In that case, reduce the anchovies a little so the seafood flavor does not become too strong.

For the top, keep it simple and well chosen: grated yolk, fresh parsley, chopped olives, thin anchovy strips, or even a few small shrimp added at the end.

The important thing is to keep the topping light so the loaf slices neatly and does not hide what makes it so good: that cold, creamy, salty mixture that feels like potato salad, but is served like a savory loaf.

This loaf should always be stored in the refrigerator, well covered or in an airtight container.

Ideally, prepare it the same day or the day before. The resting time improves the texture and helps the layers settle.

Stored properly, it can keep well for about 24 to 48 hours in the refrigerator. After that, the potatoes may start to dry out, the mayonnaise can lose freshness, and the overall texture may become less pleasant.

If you want to bring it to a picnic, the beach, or the pool, the most important thing is to keep it cold. Store-bought mayonnaise is safer than homemade mayonnaise made with raw egg, but that does not mean the dish can sit for hours in the sun or at room temperature.

Transport it in a cooler with ice packs, keep it in the shade, and take it out only when it is time to eat.

• Choose potatoes that are good for boiling. They should become tender and easy to mash, but not fall apart from absorbing too much water.
• Do not make the mixture too soft. The potato should be creamy, but still have body. If you add too much mayonnaise from the start, the loaf may lose firmness.
• Drain the tuna very well. A filling with too much liquid will make the layers wet and harder to slice.
• Chop the pickled ingredients finely. Olives, anchovies, and pickles work better when they are evenly distributed.
• Do not assemble the loaf while the potatoes are very hot. Let them cool slightly before mixing with mayonnaise and placing them in the mold.
• Respect the chilling time. One hour is the minimum, but you can let it rest a little longer if you want a firmer result.
• Do not leave it at room temperature. This is a cold dish with perishable ingredients, so it should come out of the refrigerator just before serving.
• If you prepare it ahead of time, add the final layer of mayonnaise shortly before serving. That way, it will look fresher and have a better texture.