Tuna-Ricotta Cake

Name: Tuna-Ricotta Cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 3 TABLESPOONS Pine nuts; 1 tin(s) (185 g) Tuna fish natural; 50 g dried tomatoes (pickled in oil; glass); 50 g black olives; 6 Stem(s) Marjoram; 50 g Parmesan (piece); 60 g + 1 tablespoon breadcrumbs; 7-10 Tbsp Grease; 2 Eggs (Gr. M); 500 g Ricotta; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Aluminium foil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

3 TABLESPOONS Pine nuts
1 tin(s) (185 g) Tuna fish natural
50 g dried tomatoes (pickled in oil; glass)
50 g black olives
6 Stem(s) Marjoram
50 g Parmesan (piece)
60 g + 1 tablespoon breadcrumbs
7-10 Tbsp Grease
2 Eggs (Gr. M)
500 g Ricotta
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Aluminium foil

Directions

1
Roast 2 tablespoons of pine nuts in a pan without fat until golden brown, remove. Drain tuna and dried tomatoes. Stone the olives. Coarsely chop the tomatoes and olives, tear the tuna slightly to pieces.
2
Wash the marjoram and shake dry. Set aside a little to garnish, chop the rest. Grate the parmesan finely, mix with 60 g breadcrumbs.
3
Grease a springform pan (Ø 20 cm) and sprinkle with 1 tbsp. breadcrumbs. Separate the eggs. Beat the egg white until stiff. Mix ricotta and egg yolk. Stir in breadcrumbs. Season with salt and pepper.
4
Fold in pine nuts, tuna, dried tomatoes, olives and marjoram. Then fold in the beaten egg white.
5
Pour the mixture into the mould and smooth it down. Sprinkle the remaining pine nuts over it. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 45 minutes. If necessary, cover with aluminium foil after approx. 25 minutes.
6
Take the ricotta cake out of the oven and let it rest for at least 30 minutes. Remove from the mould and serve lukewarm or cold, garnished with remaining marjoram.