Ingredients
- 700 grams of toast, white or brown soft, equivalent to 2 loaves of toast700 grams
- 340 grams of tuna in oil, drained340 grams
- 2 tomatoes2 pieces
- 1 onion1 piece
- 235 grams of mayonnaise, equivalent to half a jar235 grams
- 6 tablespoons of lemon juice6 tablespoons
- 1 tablespoon of vinegar1 tablespoon
- 1 green pepper1 piece
- Salt and black pepper to taste0
- Chili to taste0
- 1 carrot, grated1 piece
- Cheddar, Romano, or Parmesan cheese0
- 1 green pepper1 piece
- 1 yellow bell pepper1 piece
- 1 red pepper1 piece
- 235 grams of mayonnaise, equivalent to half a jar235 grams
- 200 grams of labneh, equivalent to half a container200 grams
Ketchup0
Steps
- 1
In the electric blender, place the green pepper, lemon juice, tomatoes, onion, and vinegar, add the tuna and mayonnaise to the mixture and blend for a few seconds.
5 minRequired Tools:
Blender - 2
Remove the edges of the toast and arrange them in a baking sheet in a square or rectangular shape, for example, 3 slices lengthwise and 3 slices widthwise.
5 minRequired Tools:
Baking Sheet - 3
Spread the filling on the toast and a little grated cheese, then place another layer of toast, followed by the filling, and then a final layer of toast.
5 min - 4
To prepare the topping, mix all the ingredients and spread them on top of the toast and on the edges, place the diced colored peppers on the tuna cake and sprinkle some grated cheese and grated carrot, and you can garnish with some olives.
5 min - 5
Place the tuna cake in the refrigerator for at least one hour, and it will be ready to eat.
60 min
Nutrition Facts
Ketchupper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.