Name: Cold Tuna Cake
Prep time: 90 min
Yield: 5
Ingredients: 8 potatoes, peeled; 6 ounces cow's milk; 2 tablespoons butter; 420 grams canned tuna in water; 315 grams salsa, homemade; 132 grams ear corn, cooked; 190 grams cream cheese; 50 grams chipotle chile; 1 tomato; 1/2 onions; 1 clove garlic; 1 bell pepper, roasted (for garnish); olives, (for garnish); salt

Preparation

1h 30 mins

Low

Peel the potatoes and cut them into medium pieces, boil them in a pot with water and a tablespoon of salt. Drain the water from the tuna cans, then prepare a mixture by adding all the cream cheese, corn, and homemade sauce (200 gr). Once the potatoes are soft, drain them and transfer them to a deep bowl, where you will add 2 tablespoons of butter and a little milk, mash until you form a porridge-like puree. Gradually add the milk until you achieve a smooth puree. In an oven-safe dish, spread a layer of puree, approximately 5 cm high, then place the tuna mixture and then another layer of mashed potatoes to cover it. Cover with aluminum foil and bake at a temperature between 180º-200º for 50-60 min. Prepare the chipotle sauce by blending the tomato, onion, garlic clove, remaining homemade sauce (115 gr), and chipotle pepper (60 gr). When the baking time is up, remove the cake from the oven and let it cool to room temperature, then transfer it to the refrigerator and later you can enjoy it. Garnish with strips of red bell pepper and olives.