Tuesday, July 10, 2012

Tuna Cake with Red Pepper & Preserved Lemon.. Delicious

I went with a girlfriend to the hairdressers the other day and whilst waiting for her I was browsing through a magazine (not much else to do) found this recipe and thought to myself I can’t write all this down or remember it so I did the unforgivable and yes I tore half the page out.  I have been on the receiving end of this whilst looking through a magazine and turning the page the last part was missing grrr that drives me nuts! But I have no joined the club and become a page ripper, of course I could have lied to you and told you I made this recipe up all by myself but that would be cheating J have you ever done this and would you admit it.

Anyway I made the cake last night and it is utterly delicious, the tanginess of the lemon with the tuna oh not forgetting the olives, it all just melts in your mouth with knockout flavours. I had 9 emails after posting this on Face book last night asking me for the recipe, so here it is. Let me know if you ever try it out would love to hear what you thought of it.

This is for 6/8 people
150g tuna in brine
50g black stoned olives
220g Self raising flour sieved
2 eggs
2 small pots of plain yogurt
90g   grated parmesan
1 preserved lemon (citron confit)
½   a red pepper
Olive oil 75ml

Use a large bowl and add the flour with 5 tablespoons of olive oil, the eggs, yogurt, and parmesan. Drain the tuna and add to mixture, chop the olives, pepper and lemon into small pieces and add a little salt and a fresh ground black pepper. Mix the lot together and place in a slightly greased bread tin. Cook for 35/40 minutes at 180g (6) let it cool before removing from tin and then cut into slices and serve with a green salad. Enjoy

I make my own preserved lemons and here is the recipe I use and they store for up to a year in the fridge. http://flavorevolutions.com/Recipes/citronconfit.php

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