Cold potato cake with tuna and mayonnaise, you don't need an oven to make it!

Name: Cold potato cake with tuna and mayonnaise, you don't need an oven to make it!
Prep time: 10 min
Cook time: 20 min
Total time: 1 h 30 min
Yield: 6
Cuisine: En
Ingredients: 1.8 lbs potatoes (about 4 large potatoes); 4.2 oz canned white tuna (2 cans, drained); 2 eggs; 1 can of anchovies; 2.5 oz stuffed olives; 10 pickled gherkins; Salt (to taste); Pepper (to taste); 6 tablespoons mayonnaise; A few fresh parsley leaves

Starter

Very Easy

1 h 30 m

309 Kcal

This cold potato and tuna cake is somewhere between a Russian salad and deviled eggs. We’ve made it with a very simple base: boiled potatoes, tuna, pickles, and mayonnaise. These are classic ingredients that are easy to find and go perfectly together. This cold potato, tuna, and mayonnaise cake combines the best of a Russian salad and deviled eggs. The best thing about this recipe is how easily you can adapt it to what you have at home and to your taste: add grated carrot, cooked vegetables, a touch of mustard, or whatever you like. It’s a simple, crowd-pleasing starter that’s quick to make and can be ready in less than 30 minutes and prepared in advance. Just build it up in layers and let it chill: it couldn’t be easier.

Materials

Saucepan
Rectangular loaf pan or food-storage container
Plastic wrap
Fork or potato masher

Preparation

Preparation10 min

Waiting time1 hour

Cook time20 min

Peel the potatoes and place them in a pot with plenty of water and salt. Cook them until they are tender; the time will vary according to their size, but it is usually around 20-25 minutes. To check if they are ready, prick one with the tip of a knife: if it goes in and out easily, it is perfectly cooked.
Once cooked, drain and mash them with a fork or potato masher. Season with salt and pepper to taste and mix with two or three tablespoons of mayonnaise until a smooth but firm paste is obtained.
While the potatoes are cooking, boil the eggs in water for about 10 minutes. Then, run them under cold water and peel them.
On the other hand, chop the olives, anchovies, boiled eggs (reserve half of the boiled yolk for decoration) and gherkins and mix everything in a bowl with the well-drained tuna.
Line a rectangular pan with plastic wrap, leaving some hanging over the edges so you can easily lift the cake out later. Spread a layer of mashed potato over the bottom and smooth it out.
Add a layer of the tuna, egg and pickle mixture on top. Repeat the process alternating layers, ending with a final layer of potato. Cover with the leftover plastic wrap and store in the refrigerator for at least 1 hour for it to take shape and the flavors to settle.
Once it has rested, remove the cake from the refrigerator and carefully turn it out of the pan. Cover the surface with a thin layer of mayonnaise, then sprinkle with grated hard-boiled egg yolk and a little chopped fresh parsley. Serve cold, cut into portions.

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FAQ ❓

Is it possible to prepare the potato cake in advance?

Yes, this cold cake is perfect to prepare in advance. It can be assembled the day before and kept in the refrigerator, well covered with plastic wrap, so that it keeps its shape and the flavors settle.

How long does the potato cake keep in the refrigerator?

Well preserved in an airtight container or covered with plastic wrap, cold potato cake keeps well for 2 to 3 days in the refrigerator. After that, it may start to lose texture or flavor.

What other ingredients can be added to the potato cake with tuna?

In addition to the tuna, eggs, and pickles, you can add grated carrot, corn, roasted peppers, peas, or even a little mustard to give it more character. It's a very versatile recipe and a great way to use up ingredients you have on hand.

Is the potato cake served hot or cold?

This cake is always served cold, straight from the refrigerator. Its texture and flavor improve as it rests, making it an ideal starter or main dish for a cold meal or buffet.

Can potato cake be frozen?

It is not recommended to freeze potato cake, especially if it contains mayonnaise. The cooked potato tends to lose its texture and become mealy or watery when thawed, and the mayonnaise may separate, affecting the taste and appearance of the dish. To enjoy it at its best, it should ideally be prepared and kept in the refrigerator for a maximum of 2 to 3 days.

Nutrition

for 1 serving / for 100 g

Calories: 309Kcal

Carbo: 24.8g
Total fat: 17.8g
Saturated fat: 2.2g
Proteins: 10.7g
Fibers: 2.9g
Sugar: 2.8g
ProPoints: 8
SmartPoints: 9

Nutritional information for 1 serving (202g)

Cookware

burner

Attributes

Keep refrigerated

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Patricia González

Passionate about cooking and good food, my life revolves around carefully chosen words and wooden spoons. Responsible, yet forgetful. I am a journalist and writer with years of experience, and I found my ideal corner in France, where I work as a writer for Petitchef. I love bœuf bourguignon, but I miss my mother's salmorejo. Here, I combine my love for writing and delicious flavors to share recipes and kitchen stories that I hope will inspire you. I like my tortilla with onions and slightly undercooked :)

Comments

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5/5, 2 votes