Protein Tuna‑Sardine Cake
Recipe by Hervé Cuisine
An ultra‑moist savory cake, rich in protein thanks to tuna and sardines, flavored with a hint of curry and chives. Ideal as a starter, appetizer or snack, it prepares in under 30 minutes and bakes for 40 minutes at 180 °C. An economical, additive‑free recipe that uses the olive oil from the fish cans.
EasyFrenchServes 4
Printable version with shopping checklist
Source Video
28m
Prep
40m
Cook
10m
Cleanup
1h 18m
Total
Cost Breakdown
Total cost:$8.47
Per serving:$2.12
Critical Success Points
- • Use the oil from the tuna cans to avoid adding extra fat
- • Do not overmix the batter after adding the flour
- • Precise baking at 180 °C for 40 minutes
Safety Warnings
- • Handle the hot oven – wear kitchen gloves
- • Raw eggs may contain salmonella – cook the cake thoroughly
- • Be careful of sardine bones while mixing
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