Cold tuna cake: recipe and variations of a classic

When I realized that we didn’t have a gourmet recipe for a cold tuna pie, it almost gave me a pampurria: this combination of soft and juicy sandwich bread thanks to mayonnaise, the flavor of tuna, olives and pickles, crispy lettuce and egg – which always makes everything better – drives me crazy. I guess it’s a mix between childhood memories associated with the festive moments in which it was taken, from a summer birthday to a Christmas aperitif, sometimes transformed into its luxury version by putting a outer layer of smoked salmon.

I have found minimalist versions of it with tuna, mayonnaise and nothing else, and others accept canned bell pepper, or change the type of olive or tuna in oil for its plain version or marinated, and even sardines. On the other side of the spectrum, there are those that include such “bold” ingredients – the quotes are ironic – like canned corn, crab sticks, cheese spread, whole Russian salad, pickled mussels and once I even found in a serrano ham; a very special sea and mountain.

I don’t know when he disappeared from our festive tables, but for my part I hope he comes back now and through the front door, as he deserves. You can also prepare it in a very simple version using only purchased ingredients – of the best quality you can afford – or complicate your life a little more by preparing your own, which you can also modify during the process. For example, if you prepare Homemade mayonnaise -be careful because it’s still summer and the risk with the raw egg is watching-, you can use it to make it part of the olive oil in which your tuna is delivered, and thus enhance its flavor . No need to use the belly or other noble parts either, unless you want to put it on as a decoration: given the end, a few good, well-drained crumbs will go perfectly.

With purchased mayonnaise –here are ten with the Comidista quality label– You can also play by adding a little of this same oil, a little of the liquid from the pickles and a touch of spice to give it a special touch. As for lettuce, iceberg provides a more powerful and longer lasting crunch than any other variety, and therefore it can be used in something other than rolls similar to Korean ssäm or saäm (personally, I refuse to use it in salads). . With finely chopped cabbage and grated carrot, it also works very well. I haven’t tried it in a cake but I have tried it in a sandwich. In short: put what you want in it, but put back on your tables such a juicy, festive and old-fashioned delicacy. You won’t regret it: it still has the flavor of a happy childhood.


Only if you’re making sliced ​​bread and canned tuna at home can it be difficult.


For 4-6 people

  • 12 slices of crustless bread
  • 200g tuna in oil (drained weight)
  • Chopped pickles to taste (I used about 80g)
  • ⅙ iceberg lettuce (about 1½ cups, cut into strips)
  • Mayonnaise (I use about 200g)
  • 4 eggs
  • Olives stuffed with anchovies (I used about 80g)
  • If desired, chives, anchovies, radish, bell pepper or parsley to garnish
  • Tabasco, sriracha or spicy to taste


  1. Cook the eggs in boiling water for at least nine minutes (take them out of the refrigerator a little earlier so that they are tempered and do not break due to thermal shock).
  2. Peel and chop the eggs (if desired, reserve some for garnish).
  3. Mix the egg with the drained and flaked tuna, lettuce, chopped pickles and sliced ​​or chopped olives. Add ¾ of the mayonnaise, hot sauce if you like and mix well.
  4. In a cake tin lined with parchment paper or kitchen paper, place three slices of bread on the bottom. Put ⅓ of the filling on top, put another layer of bread and repeat the operation twice. Leave to sit for an hour or two in the refrigerator to allow the flavors to blend and the mayonnaise to slightly moisten the bread.
  5. Remove, unmold immediately and cover with the remaining mayonnaise (if it is missing, add a little more, to taste).

If you make this recipe, share the result on your social networks with the hashtag #RecipesComidista. And in the event of a problem, file a complaint with the Mediator of Cooks by sending an email to

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