Don’t know what to cook and want to vary your menu with ingredients that you normally have at home? This is your recipe then. It has become a classic on my menus and like everything I share with you, my daughters love it!
For a 32 x 20 pyrex
- 4 cans of tuna (170g net weight, 120g drained weight)
- 2 medium white onions
- 5 eggs
- 4 small canchan potatoes (washed and then grated with peel)
- 1 tablespoon of yellow pepper
- 1 clove garlic
- 3/4 evaporated milk
- 35g Parmesan
- Salt and pepper to taste
- 1 tablespoon vegetable or olive oil.
Cook the onion in a thick-bottomed or nonstick pot with the vegetable oil, over medium heat, for approximately 10 to 15 minutes. Then, add the garlic and cook for a few more minutes, add the yellow pepper and continue cooking for approximately 5 minutes.
Add the tuna, previously drained and mix well with the rest of the ingredients, pour in the milk and continue cooking while adding the grated potato (once grated it is not washed so that starch helps us with the cake). Season with salt, pepper, Parmesan cheese and optional chopped parsley. Remove the pot from the heat and let cool for a few minutes.
Then, add the eggs, incorporate all the ingredients well and place the mixture in the buttered mold. Cook for approximately 50 minutes or until it is a nice golden color, in a preheated oven at 180 degrees Celsius.
I hope they prepare it and it becomes a classic on their menus too!
Note: they can make individual servings in cupcake liners, the kids love it. Remember everything enters through the eyes.
For more simple and rich recipes like this one, that the youngest members of the family will like too, follow me every Monday on Advantage.
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