Carrot Cakes with Tuna

Ingredients

• butter (for the pan)
• flour (for the pan)
• 250 g flour
• 1 tsp Baking powder
• 1 tsp salt
• 1 tsp freshly grated ginger
• 1 tsp chopped sage
• 2 Eggs
• 60 ml sunflower oil
• 100 ml Buttermilk
• 2 carrots
• 200 g tuna fillet
• 8 sage leaves (for garnish)

Instructions

1. 1.

   Preheat the oven to 180°C fan. Grease eight muffin tins and dust with flour (or use a muffin tray).

2. 2.

   Combine flour, baking powder, salt, ginger, and sage in a bowl. Whisk eggs, 50 ml oil, and buttermilk together, then add the dry mixture. Stir until smooth. Peel and grate carrots finely, fold into batter. Pour into tins and bake for about 25 minutes until golden brown. Let cool slightly, remove from tins, and set aside to cool completely.

3. 3.

   Rinse tuna fillet and pat dry. Cut into ~3 cm cubes and fry in remaining hot oil for 1–2 minutes until golden brown.

4. 4.

   Place a tuna cube on each carrot cake with a sage leaf on top and serve with fried carrot sticks if desired.