Cold potato cake with tuna and mayonnaise, you don't need an oven to make it!
This cold potato and tuna pie is somewhere between a Russian salad and an deviled eggs. We have prepared it with a very simple base: boiled potato, tuna, pickles and mayonnaise. This cold potato, tuna and mayonnaise cake combines the best of a Russian salad and deviled eggs. These ingredients are easy to find and combine perfectly. The best thing about this recipe is that it can be easily adapted to what you have at home and to your taste: you can add grated carrots, some cooked vegetables, a touch of mustard or whatever your body wants. It's a simple, quick and tasty starter, that you will have ready in less than 30 minutes and that you can leave prepared in advance. All you have to do is form layers and let it rest: it couldn't be easier.
Ingredients
Materials
- Saucepan
- rectangular cake pan/airtight container
- Cling film
- Fork or potato masher
Preparation
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 mold with plastic wrap, leaving it overhanging the edges so that it can be easily unmolded later. Spread a layer of mashed potato on the base, smoothing it well.
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.
After the resting time, remove the cake from the refrigerator and carefully unmold it. Cover the surface with a light layer of mayonnaise, sprinkle with grated boiled egg yolk and a little chopped fresh parsley. Serve cold, cut into portions.
Observations
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 incorporate grated carrots, corn, roasted peppers, peas or even a little mustard to give it more character. It's a very flexible recipe and a great way to make the most of it.
Is the potato cake served hot or cold?
This pie is always served cold, straight from the refrigerator. Its texture and flavor improve with resting, which makes it an ideal option to serve as a starter or as a single dish in cold meals or as a snack.
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.
Cookware
Attributes
PetitChef_Official
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