Italian
Potato and Tuna Cake
by Casa Pappagallo · 705K subscribers on YouTube
A baked potato cake with canned tuna, caramelized onions, and melted cheese. Optionally spiced with chili oil or fresh chili flakes.
- Cook
- 20 min
- Servings
- 4
- Difficulty
- easy
Ingredients
13 items- Onionsabout 2 medium onions
- Olive Oilfor cooking and for spicy oil
- Butterfor cooking and in the mixture; optional flakes for topping
- Saltto taste
- 1 kgPotatoesfor 4 servings
- 2 pcsEgg
- Parmigiano Reggianograted, to taste (about 100 g)
- Milka little, to moisten the mixture
- Breadcrumbsa handful
- Dried Chili Pepper(optional) — for the spicy oil version
- 320 gCanned Tuna2 cans of 160 g each, drained
- Grated Cheesee.g. Gruyère or Emmental, to taste
- Fresh Chopped Chili Pepper(optional) — for the non-spicy version (optional)
Method
- Thinly slice the onions.
- Cook the onions in a pan with a drizzle of oil and a knob of butter. Add a splash of water, season with salt, and stew covered over low heat until soft and translucent.
- Boil the potatoes until tender.
- Peel the potatoes and mash them with a potato masher.
- In a large bowl, combine the mashed potatoes with eggs, grated Parmesan, a little milk, salt, butter, and breadcrumbs. Mix until well combined.
- Divide the potato mixture into two baking dishes (or one large dish).
- For the spicy version: heat olive oil with dried chili peppers and let it infuse. Drizzle this oil over one portion of the potato mixture.
- Layer the bottom of each dish with some potato mixture. Add the cooked onions (and the spicy oil if making the spicy version), then top with canned tuna (160 g per dish). Cover with the remaining potato mixture.
- Sprinkle generously with grated cheese on top. For the non‑spicy version, optionally add chopped fresh chili and a few small knobs of butter.
- Bake in a static oven at 200°C for 15 minutes, then switch to grill at 220°C for another 5 minutes, until golden and gratinated.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
