Tuna ‘Pudding’ – Pudin De Bonito

A delicious fish recipe for any occasion!

No, it’s not going to be sweet here: the word ‘pudin’ is used in Cuba for all sorts of things, as long as one ingredient is mixed with one or more others – see, for example, Pudin de Malanga.

The following recipe shows two things: on the one hand, the Cuban tendency towards convenience cuisine – ready-made meals, provided that they are available, are very popular – and on the other hand, the preference for canned fish, even though one is virtually surrounded by fresh specimens. Perhaps it is also because canned fish is available on Libreta, which means that it inevitably appears in every household once a month.

Cut the bread into cubes and mix it with milk in a baking bowl.

Heat the oil in a small dish and sauté the onions until translucent.

Preheat the oven to 180 °C.

In the meantime, mix the eggs well and fold them into the bread-milk mixture. Stir in the onions, drained and crushed cumin, salt, tuna and black pepper.

Grease a give with butter, pour in the mixture and bake for about thirty min.

Test with a kitchen knife: if nothing sticks to the blade, the pudin is done. If it is firm enough, it can be overturned, otherwise bring it to the table in the mold.

Garnish with enough lime slices and enjoy cooled, but not chilled.

Serve with: warm bread, a mojo or a simple garlic sauce.

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