Tuna Sandwich Cake
A tuna sandwich cake turns twelve slices of white bread into a three-layer savoury cake with tuna, egg and dill between the layers, a mayonnaise frosting and cucumber on top. The idea comes from the Swedish sandwich-cake tradition, and it is a good centrepiece for a buffet or birthday lunch. It is made a few hours ahead, chilled for an hour and cut into six slices.
- Total
- 1 h 35 min
- Prep
- 25 min
- Cook
- 10 min
- Serves
- 6
- Per serving
- 545kcal
Getting the bread layers right
Use firm, square sandwich bread, with the crusts cut off, so the slices tile neatly into a 2 x 2 square. Three layers of four slices make a cake about 20cm wide that serves six. The filling should be moist but spreadable, which is why the tuna is drained very thoroughly and thick Greek yoghurt is used instead of runny yoghurt.
Boil the eggs for a full 10 minutes so they are firm and easy to chop, and cool them in cold water so they peel cleanly.
Tuna sandwich cake, step by step
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- Boil the eggs Lower the eggs into a pan of boiling water and simmer for . Cool them in cold water for , then peel. Chop two of the eggs and slice the third for decoration.
- Make the filling Press the drained tuna in a sieve to remove as much brine as you can, then flake it into a bowl. Mix in the chopped eggs, 80g mayonnaise, the yoghurt, chopped dill, lemon juice, pepper and salt. Taste and add more lemon if you like.
- Build the layers Trim the crusts from the bread. Lay four slices on a platter in a 2 x 2 square, pressing the seams together. Spread half the filling over the top and cover with a layer of cucumber slices patted dry with kitchen paper. Add four more slices, the rest of the filling and more cucumber, then finish with the last four slices and press down gently.
- Frost the cake Spread the remaining 120g of mayonnaise thinly and evenly over the top and sides with a palette knife, filling any gaps between the slices so the bread does not dry out.
- Decorate and chill Press cucumber rounds around the sides, then top with the sliced egg, dill sprigs and lemon wedges. Cover loosely with cling film and chill for at least 1 hour. Cut into six slices with a serrated knife, wiping the blade between cuts.
Serving and variations
Cut the cake into six wedges and serve it with a green salad or crisps. For another tuna filling, spread some on toasted bread as a tuna melt sandwich, or use the same mix in tuna salad with red onion.
Swap the tuna for smoked salmon and cream cheese for a different cake in the same style.
Common problems and fixes for Tuna Sandwich Cake
- The bread goes soggy.
- Drain the tuna in a sieve and pat the cucumber dry with kitchen paper. Use slightly firm sandwich bread, which holds up better than very soft, fresh slices.
- The filling squeezes out of the sides.
- Spread it in an even layer about 5mm thick and stop 1cm from the edge. Press the layers down gently, not hard.
- The frosting looks patchy.
- Use a cold, thick mayonnaise and spread it in one pass with a palette knife dipped in hot water and wiped dry. Fill gaps first, then add the final coat.
- The slices fall apart when you cut.
- Chill the cake for the full hour so it firms up, and cut with a serrated knife using a gentle sawing motion rather than pressing straight down.
Frequently asked questions about Tuna Sandwich Cake
How long does a tuna sandwich cake keep in the fridge?
It keeps for up to 2 days if it is covered and kept in the fridge. Add the cucumber and dill garnish no more than a few hours before serving, as cucumber weeps and makes the surface wet. At a party, serve it from the fridge and do not leave it out for more than 2 hours.
Can you make it the night before?
Yes. Build and frost it the evening before, cover loosely, and add the garnish a couple of hours before serving. Leaving it overnight softens the bread, which many people prefer.
What can you use instead of mayonnaise?
You can use full-fat soft cheese, such as Philadelphia, beaten with a spoonful of mayonnaise for the frosting. Very light spreads or plain yoghurt alone are too thin to hold the sandwich cake together.
What bread works best?
Standard white sandwich bread cut from a square loaf gives the neatest result. Wholemeal or rye slices also work, although they make the cake darker and denser.
How did you like the recipe?
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