Brazilian Tuna Cake Recipe | Yummly

Brazilian Tuna Cake



Ready in under an hour, this savory bread is easy enough to prepare for a weekday dinner but also zesty enough to serve as an appetizer for a casual dinner party. During baking, the dough puffs up around the flavorful filling in delightful fashion. Oil-packed tuna, fresh tomatoes, and regional spices give the bread South American accents. The bread is best served warm from the oven, drizzled with extra-virgin olive oil and sprinkled with Parmesan.


  • 4 eggs
  • 450 milliliters milk
  • 225 milliliters olive oil
  • 220 milliliters grated Parmesan cheese
  • 220 grams corn starch
  • 230 grams all purpose flour
  • 5 grams salt
  • 15 grams baking powder
  • 1 gram paprika
  • 500 grams tomatoes (cut into large pieces, if using cherry tomatoes they should be cut in half)
  • 320 grams canned tuna (packed in olive oil)
  • 100 grams balsamic vinegar
  • 125 grams Parmesan
  • salt
  • pepper
  • oregano
  • spices
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    1. Preheat the oven to 180C.
    2. Use a 26 to 28 centimeter cake pan, a springform pan would be best.
    3. Line the bottom of the pan with wax paper and grease the sides.
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