Tuna Cake

Name: Tuna Cake
Yield: 8
Ingredients: For the dough; 500 g of tuna fillets; 3 egg whites; 1 cup of heavy cream (240 ml); 1 teaspoon of salt or to taste; 1 pinch of black pepper; 1 pinch of nutmeg; 1 pinch of cayenne pepper; Oil for greasing; For the sauce; 6 medium tomatoes (720 g), peeled and seeded; 4 cloves of garlic; Lemon juice from 1 lemon; 1/4 cup of chopped parsley; 2 tablespoons of olive oil; 1 teaspoon of salt or to taste

1
For the dough
2
500 g of tuna fillets
3
3 egg whites
4
1 cup of heavy cream (240 ml)
5
1 teaspoon of salt or to taste
6
1 pinch of black pepper
7
1 pinch of nutmeg
8
1 pinch of cayenne pepper
9
Oil for greasing
10
For the sauce
11
6 medium tomatoes (720 g), peeled and seeded
12
4 cloves of garlic
13
Lemon juice from 1 lemon
14
1/4 cup of chopped parsley
15
2 tablespoons of olive oil
16
1 teaspoon of salt or to taste

Ingredients

1
For the dough
2
500 g of tuna fillets
3
3 egg whites
4
1 cup of heavy cream (240 ml)
5
1 teaspoon of salt or to taste
6
1 pinch of black pepper
7
1 pinch of nutmeg
8
1 pinch of cayenne pepper
9
Oil for greasing
10
For the sauce
11
6 medium tomatoes (720 g), peeled and seeded
12
4 cloves of garlic
13
Lemon juice from 1 lemon
14
1/4 cup of chopped parsley
15
2 tablespoons of olive oil
16
1 teaspoon of salt or to taste

Directions

1
Prepare the dough: in a processor, finely chop the tuna fillets
2
Transfer to a bowl and place over a cold water bath
3
Add the egg whites and, with an electric handheld mixer, beat until a thick paste forms and all the egg white has been absorbed
4
Gradually add the heavy cream while on low speed, beating until fully incorporated into the mixture
5
Season with salt, black pepper, nutmeg, and cayenne pepper, and mix
6
Let the bowl sit over the cold water bath for 1 hour
7
Preheat oven to 180°C (medium)
8
Grease an English-style loaf pan of 11 cm x 25 cm with oil
9
Pour the mixture into the greased loaf pan and cover with buttered parchment paper also greased with oil
10
Place in a preheated oven with a water bath (do not put it in the oven, pour boiling water into an empty baking dish to reach 2/3 of its height) until a knife inserted into the cake comes out clean (about 25 minutes)
11
Remove from the oven and water bath, let cool and demold
12
Make the sauce: cut the tomatoes in half
13
Remove the pulp with seeds and pass through a sieve, reserving the juice in a medium pan
14
Discard the seeds and add to the pan the tomato halves and other ingredients
15
Cover and simmer over low heat for about 20 minutes
16
Blend the sauce in a blender until smooth
17
Return the sauce to the pan and reheat over medium heat
18
Serve the cake with the sauce on top
19
227 calories per slice