This tuna salad cake makes a striking centerpiece, yet it is wonderfully simple to prepare: no baking, pantry-friendly ingredients, and a bright vegetable ‘confetti’ on top. A silky cream cheese-and-yogurt spread, a tender tuna filling, and soft tortillas come together in a neat, sliceable cake.
An ideal savory dish for guests, picnics, and family gatherings: hearty, fresh, and beautifully dressed. Assemble it the day before if you like — after a short chill, the cake sets up neatly and the flavor deepens.
Ingredients
- Thin lavash or large soft flatbreads — 3 sheets
- Canned tuna in its own juices, drained — 300g (10.6 oz)
- Cream cheese — 250g (8.8 oz)
- Thick plain yogurt — 120g (1/2 cup)
- Mayonnaise — 2 tbsp
- Hard-boiled eggs — 3
- Canned corn, drained — 120g (4.2 oz)
- Fresh cucumber — 1
- Red bell pepper — 1/2
- Radishes — 5
- Small carrot — 1
- Green onions — 4 stalks
- Dill — 10g (1/4 cup loosely packed)
- Lemon juice — 1 tbsp
- Olive oil — 1 tbsp, optional
- Salt and ground black pepper — to taste
Step-by-Step Recipe
- Prepare the ingredients. Hard-boil the eggs, cool them, and chop finely. Drain the tuna and flake it with a fork.
- Make the filling cream: combine the cream cheese, yogurt, mayonnaise, and lemon juice. Season with salt and pepper, then mix until smooth.
- Prepare the tuna filling: mix together the tuna, eggs, corn, and finely sliced green onions. Add 2–3 tbsp of the cream for moisture, then season again with salt and pepper to taste.
- Make the vegetable ‘confetti’: dice the cucumber, bell pepper, and radishes into small cubes, and grate the carrot finely. Toss with chopped dill, a pinch of salt, and olive oil if using.
- Assemble: cut 3 equal circles from the flatbreads to fit a plate about 18–20 cm (7–8 in) across, or use a springform ring. Place the first circle on a serving plate, spread with cream, and spoon over half the tuna filling. Cover with the second circle, add more cream and the remaining filling. Top with the third circle, then coat the top and sides with the remaining cream.
- Decorate: cover the top and sides of the cake with the vegetable ‘confetti’, pressing gently so the pieces adhere.
- Chill: cover the cake and refrigerate for at least 30–60 minutes so the layers firm up.
- Serve: slice into wedges with a sharp knife. Enjoy.
Nutritional Value
| Item | Per serving |
|---|---|
| Calories | 320 kcal |
| Protein | 20 g |
| Fat | 18 g |
| Carbohydrates | 20 g |
| Fiber | 3 g |
| Sugars | 5 g |
| Sodium | 650 mg |
FAQ
Can I make this cake without mayonnaise?
Yes. Leave out the mayonnaise and increase the yogurt, or add a spoonful of sour cream. For extra richness, you can also add 1–2 tsp of olive oil.
What can I use instead of lavash for the layers?
Plain sandwich bread with the crusts removed, thin flour tortillas, or unsweetened savory cake layers all work well. Just cut them into circles of the right diameter.
How long does it keep?
Store covered in the refrigerator for up to 24 hours. The best flavor and texture are within the first 8–12 hours after assembling.
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- For a lighter version, use only yogurt instead of mayonnaise and replace part of the cream cheese with reduced-fat cream cheese.
- Add diced avocado or capers to the filling for a sharper, more savory note.
- Instead of tuna, try cooked chicken breast, lightly salted salmon, or crab meat.
- Assemble the cake in a pastry ring for perfectly even layers.
- For cleaner slices, let the cake chill for at least 1 hour and use a very sharp knife.