Brazilian Tuna Cake Recipe | Yummly

Brazilian Tuna Cake

cindi: "The US measurement calls for 2.5 cups of tuna and…" Read More
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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.
    View 3 More StepsDiscover more recipes from L'Antro dell'Alchimista


    cindi 2 months ago
    The US measurement calls for 2.5 cups of tuna and the metic measurements calls for 320 grams. 2.5 cups (US) of tuna, it is too much! The metic measurement is probably right with 1.35 cups). It also didn't look a rich red color like the picture. With that being said, I did like the flavor and will probably make again with some tweaks.