Canned Tuna Pudding
Tuna and eggs make this pudding rich in protein, while bell pepper adds moisture and aroma. Baking the fish mixture in a water bath keeps it tender and evenly set. Serve it warm with the spicy sauce.
Bake the bell pepper (150 g) at 220 °C for 20 minutes until the skin darkens, then remove the skin.
Whisk the eggs (250 g) with a mixer for 5 minutes until fluffy.
Blend the tuna (600 g), tomato paste (50 g), and the baked pepper for 5 minutes until pâté-like. Pour in the milk (150 g) and blend the mixture again.
Fold the whipped eggs into the fish mixture for 5 minutes. Grease a dish with butter (15 g), transfer the mixture to it, and cover with foil.
Place the dish in a water bath and bake at 170 °C for 60 minutes until fully set.
Mix the mayonnaise (100 g), ketchup (30 g), and chili pepper (1 g) for 5 minutes. Serve the sauce with the warm pudding.
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