Fish and Tuna Cake

Place the fish fillets in a pot

Cover with water, add the bunch of parsley tied, lemon cut into slices, salt, and pepper to taste

Let it simmer for 5 minutes

Drain the fish and carefully remove any bones

Use the broth to make a soup

Pulse the fish fillets and tuna (with oil) through a food processor or meat grinder together with breadcrumbs until smooth

Add paprika and season to taste with salt and pepper

Beat the eggs lightly with parsley and green onion

Combine with the previous mixture

Preheat the oven to moderate temperature (180°C)

Grease a round 20 cm diameter mold

Fill with the fish mixture and bake in a water bath for 35 minutes, or until a knife inserted comes out clean

Remove from the oven and let cool

After cooling, refrigerate

Serve with mayonnaise mixed with tomato extract or a vinaigrette

Cut into 16 slices.