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Pudin de Bonito
Baked Tuna Pudding
Serves 8
                                                        by Miriam Kellen

 Ingredients

                   - 3 (6 oz) cans Bonito tuna, drained
                   - ½ cup whipping cream or half-and-half
                   - 1 to 2 tablespoons tomato paste
                   - 1 teaspoon extra virgin Spanish Olive Oil
                   - 1 teaspoon red wine vinegar
                   - ¼ teaspoon pepper
                   - 3 eggs, separated
                   - Mayonnaise or Allioli
                   - Capers, if desired
 

Preparation

Heat oven to 350 F.  Grease and flour 8x4-inch loaf pan. (For easier removal, line pan with foil; grease and flour foil. In large bowl, combine tuna, cream, tomato paste, oil, vinegar, pepper and egg yolks; mix well.

In small bowl, beat egg whites until soft peaks form.  Fold into tuna mixture.  Pour into loaf pan.  Place pan in larger pan of water.

3. Bake 35-40 minutes or until knife inserted in center comes out clean.  Cool slightly.

Invert pudding onto serving plate.  Garnish with mayonnaise or allioli; sprinkle with capers.  Serve warm or cold.