Tuna Cake

Ali Al-HusseiniChef

Ingrediënten

• 700 grams of toast, white or brown soft, equivalent to 2 loaves of toast
  700 grams
• 340 grams of tuna in oil, drained
  340 grams
• 2 tomatoes
  2 pieces
• 1 onion
  1 piece
• 235 grams of mayonnaise, equivalent to half a jar
  235 grams
• 6 tablespoons of lemon juice
  6 tablespoons
• 1 tablespoon of vinegar
  1 tablespoon
• 1 green pepper
  1 piece
• Salt and black pepper to taste
  0
• Chili to taste
  0
• 1 carrot, grated
  1 piece
• Cheddar, Romano, or Parmesan cheese
  0
• 1 green pepper
  1 piece
• 1 yellow bell pepper
  1 piece
• 1 red pepper
  1 piece
• 235 grams of mayonnaise, equivalent to half a jar
  235 grams
• 200 grams of labneh, equivalent to half a container
  200 grams
• Ketchup
  0

Stappen

1. 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.

   Benodigde hulpmiddelen:

   Blender

   recipe.minutes
2. 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.

   Benodigde hulpmiddelen:

   Bakplaat

   recipe.minutes
3. 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.

   recipe.minutes
4. 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.

   recipe.minutes
5. 5

   Place the tuna cake in the refrigerator for at least one hour, and it will be ready to eat.

   recipe.minutes

Voedingsfeiten

Ingredients Nutritional Facts (per 100g)

Ketchupper 100g

Energy100 kcal

Protein1 g

Total Fat0.1 g

Carbohydrate24 g

Total Sugars20 g

Dietary Fiber0.5 g

الملح1 g

* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.

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