Pastel de atún is a cold savory pie that is delicious on very hot days.
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Spanish Tuna Vegetable Bake – Pastel de Atun y Verdudas Recipe
Serious Mealtimes / Amanda Suarez
I first tasted pastel de atún or tuna cake a dish made with layers of white sandwich bread covered in a creamy tuna-based sauce when a neighbor started selling small pink slices of it at a convenience store near my home in Mazatlán Sinaloa on Mexico’s Pacific coast. While pastel de atún may look like a sugary frosted layer cake it’s savory through and through both creamy and tangy cold and sweet.
Pastel de atún is a traditional main course at children’s parties because it’s an affordable option that looks like a cake and can be decorated accordingly. As a bonus you don’t need an oven to make it; in Sinaloa which sits right on the Tropic of Cancer baking in an indoor oven can make a house uncomfortably warm so many kitchens don’t have one. The cake is usually served cold with a serving of frijoles puercos (a Sinaloan specialty of refried beans with refried chorizo and a little chili). It’s also a popular option to make ahead to take on family outings to the beach or water park and eat as “la comida” or the main meal of the day. It’s “like ceviche but cheaper” a friend from Mazatleca told me.
