Tuna cake

Directions

1. Drain the tuna, shred it with a fork and season with oregano; set aside.
2. Place the olive oil, the chopped onion and the chopped garlic in a skillet and saute over low heat until the onion starts to turn golden brown. Then, add the tuna, stir and simmer about 4 to 5 minutes over low heat, stirring occasionally. Turn off the heat, sprinkle with chopped parsley and let cool.
3. Preheat the oven to 180ºC (350ºF). Grease a loaf tin (25 x 11 centimeters with 7 centimeters high (9 3/4 x 4 1/3-inch with 2 3/4-inch-high)) with a little olive oil.
4. In an electric mixer, beat on medium speed the eggs and the milk until obtain a homogeneous mixture. Season with a little salt and pepper and beat for 1 minute to incorporate. Reduce the mixer speed to low and add the flour mixed with the baking powder. After everything well beaten, fold the tuna mixture in the dough.
5. Pour the mixture into the prepared tin and bake about 30 to 35 minutes (the time depends on the oven) until golden.
6. Remove the tuna cake from the oven, unmold and serve with salad.