Friday, April 15, 2011

Meatless Fridays: Century Tuna Caviar Pie


I've been busy this week that I only had this morning to whip up a recipe for "Meatless Friday". I took it as a challenge because just like many, sometimes, we don't have the time to prepare a decent meal. To make things worse, I had to duck out while preparing this recipe as Tom needed me. If you're following me on Twitter, you would know what I mean.

Good thing Aryanna was home the whole day to help me prepare the ingredients. When it comes to prepping the food, she's the best!

So, when rushed, a no-cook meal is the solution! Here's what I came up with:

Century Tuna Caviar Pie

Tuna is the new icing on the cake!

This recipe was inspired by the caviar pie. If you don't know what it is, Google it. LOL
Instead of using the expensive sturgeon roe, I substituted it with Century Tuna. The black olives gave the tuna pâté another layer of flavor and it also mimics the black color of the caviar. You must try this! So yummy!

Level of easiness: 5
Taste: 5
Impress the guest factor:5


Himalayan pink salt

2 cans of Century Tuna in Brine, drained

From left: 3 pcs. of scallions or 1/2 red onion and spring onions; 2 pcs. lemon, 1 for the mix, 1 for garnishing

From top: 4 tbsp. of capers; 1 box of cream cheese; 20-30 pcs. of black olives, pitted

Easy peasy:

Step 1: Using a food processor, mix the tuna, capers, black olives, lemon juice, Himalayan pink salt, and pepper. You want to achieve a paste-like texture.
Tip: Don't forget the lemon juice!
Step 2: Using a mixer, whip up the cream cheese, chopped scallion, and spring onions. If you don't have a mixer, use a whisk or fork.
Step 3: Layer the tuna paste, cream cheese mix, then the tuna paste again on top. Ideally, a spring form pan would be the best way to make the tuna caviar cake.  I used a 4 -inch spring form pan. If you don't have one, any small round or square pan would do.
Step 4: Pack the layers well and pop it in the freezer for 30mins. 
Tip: Putting it in the freezer solidifies the cake, making it easy to transfer it on he plate. Otherwise, the fridge is fine.


Once the cake has slightly hardened (not frozen), transfer it to a pâté plate or a bread plate. For garnish, use the other lemon, cut them into thin slices and make a sliver on one side. Twist it to create a fancy lemon design. Top it with a spring onion.
Layers of goodness!
This is how I serve it. Wheat or rice crackers go well with the Tuna Caviar. You can also make Tuna Caviar sandwiches using wheat bread.
Warning: This dish is addicting. I urge you to use less cream cheese and more of the tuna mix.;D

It takes only 45 mins., including freezer time to make this dish, but with distractions (yes, you, Tom!), it takes five hours! Haay! LOL

You can prepare the tuna mix in advance and keep it in the fridge. Whenever expected/unexpected guests pop by the house, just prepare the cream cheese and put it in the chiller. A few minutes later... et voilà... sosy, yummy, tuna caviarrrrrr pie!

Shoppingero/shoppingera,  how often do you entertain guests?


upto6only said...

weee another easy recipe. Can't wait na talaga Holy Week to prepare that one. Kaso if you say that dish is very addicting i can not use less cream cheese at i love cream cheese so much. naku one sitting lang ata sa akin yan lol

dude where's my ipod said...

I loved the Century Tuna Caviar Pie, ang Sarap!!!

Shalum said...

looks interesting!thanks for sharing!

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