Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
Ingredients- 4 egg (s)
- 2 cups sour cream
- 200 g mayonnaise
- 1 packet baking powder
- 1 pinch (s) salt
- 14 tablespoon flour
- 3 cans tuna, in its own juice
- 1 medium onion (s)
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 degrees. Drain the tuna well. Cut the onion into fine pieces. Mix both in a bowl. Mix the eggs, sour cream, mayonnaise, baking powder, flour and salt with a hand mixer to form a homogeneous dough. Line a flat baking dish with parchment paper and pour in a thin layer of the batter. Spread the tuna and onion mixture on top and then spread the remaining batter over the tuna layer. Place the tin in the oven and bake the casserole for 30-40 minutes (depending on the oven).
- The cake is served in handy pieces and eaten without cutlery. Remoulade and a fresh salad tastes good with it. The fish cake can be served warm and cold.
- As a starter, the recipe is enough for 6-8 people, as a main course for 4.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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