POTATO AND TUNA EASTER SAVORY CAKE

First let me ask you...How was your Easter? I hope you had a wonderful + relaxing Easter time!!!  

For us the Easter season has brought us a much needed break from work + also a bit more time to prepare and enjoy easy comforting food at home. I think that was the best part, no rushing, no waking up early... just doing one thing at a time feels great, no?! And I'd also have all time in the world to take some pictures... I couldn't be more happier! 

Since I looooove flowers so much I bought some just before heading home from work. I love having fresh flowers at home, especially on the weekend. These flowers have a beautiful soft yellow- purple-pink color...they definitely cheered up our little Easter table. So we set up our dinner table and had this humble - easy- delicious Potato + Tuna Savory Cake. This Tuna Cake is a traditional Easter favorite in Argentina and is served as an entree with a side salad, and a good thick slice of french bread. But the fun part after lunch was eating the chocolate ears off our Easter bunny!

POTATO AND TUNA EASTER SAVORY CAKE

2 Tuna cans, liquid removed

6 small to medium potatoes
2 Tbsp. Unsalted butter

3 Tbsp. green onion leaves,finely chopped or use parsley instead

Salt, to taste

Pepper, to taste
1/4 C. mayonnaise  or to taste

Fresh herbs for garnishing

   
Preparation:

Lightly greased 4 ramekins {medium size} or mini cake tins and set aside. In a medium saucepan, add potatoes and cover with water. Cook the potatoes until they become tender. Mashed the potatoes and add the two Tbsp. butter, the ¼ cup of milk and a few drops of vegetable oil. Mix all ingredients until mashed potatoes became creamy. Add tuna, chopped green onions and mayonnaise. Season with salt and pepper to taste.

Divide the mixture into the 4 prepared ramekins and bring to the fridge for about 30 minutes. When ready, unmold by running a knife around the inside edges of ramekins or cake tins. Garnish with fresh herbs and serve at room temperature with a fresh salad.