For the dough:
500 g of tuna flakes
3 egg whites
1 cup (240 ml) of heavy cream
1 teaspoon of salt or to taste
1/4 teaspoon of black pepper
1/4 teaspoon of nutmeg
1/4 teaspoon of cayenne pepper
Oil for greasing
For the sauce:
6 medium-sized tomatoes (720 g), peeled and seeded
4 cloves of garlic
Lime juice from 1 lime
1/4 cup of chopped cilantro
2 tablespoons of olive oil
1 teaspoon of salt or to taste
For the dough:
500 g of tuna flakes
3 egg whites
1 cup (240 ml) of heavy cream
1 teaspoon of salt or to taste
1/4 teaspoon of black pepper
1/4 teaspoon of nutmeg
1/4 teaspoon of cayenne pepper
Oil for greasing
For the sauce:
6 medium-sized tomatoes (720 g), peeled and seeded
4 cloves of garlic
Lime juice from 1 lime
1/4 cup of chopped cilantro
2 tablespoons of olive oil
1 teaspoon of salt or to taste
Prepare the dough: blend the tuna flakes well in a processor
Transfer it to a bowl and place it over a container filled with ice
Add the egg whites and, using a portable electric mixer, beat until you get a thick paste and all the whites have been absorbed
Gradually add the heavy cream while beating at low speed until it is fully incorporated into the mixture
Season with salt, black pepper, nutmeg, and cayenne pepper and mix
Let the bowl sit over the container filled with ice for 1 hour
Preheat the oven to 350°F (medium)
Grease an English muffin tin of 11 cm x 25 cm with oil
Pour the mixture into the greased tin and cover with paper-molded with oil
Place it in a preheated oven at 180°C (medium) in a water bath (do not put it directly in the oven, instead, place a pot of boiling water in an oven-safe container at 2/3 of its height) until a knife inserted into the cake comes out clean (about 25 minutes)
Remove from the oven and let cool before removing from mold
Make the sauce: cut the tomatoes in half
Scoop out the pulp with seeds and pass through a sieve, reserving the juice in a medium-sized pan
Discard the seeds and add the tomato halves and other ingredients to the pan
Cover and simmer over low heat for about 20 minutes
Blend the sauce in a blender until it is homogeneous
Return the sauce to the pan and warm it over medium heat
Serve the cake with the sauce on the side
227 calories per slice
