Mediterranean Recipes Spanish Recipes Tapas & Appetizers

Cold Tuna and Shrimp Sandwich Cake

Name: Cold Tuna and Shrimp Sandwich Cake
Prep time: 30 min
Total time: 30 min
Yield: 10 servings
Cuisine: Spanish, Mediterranean
Ingredients: 12 slices crustless white sandwich bread; 7 ounces (200 g) canned tuna, thoroughly drained; 7 ounces (200 g) surimi or imitation crab sticks; 4 large hard-boiled eggs; 5 ounces (100 g) pitted green olives; 4 tablespoons mayonnaise, for the filling; 15 cooked prawns or large shrimp, peeled; 2 tablespoons mayonnaise, for coating the cake; 2 tablespoons salmon roe, for garnish; A few small fresh thyme, parsley, or other edible herb leaves, for garnish

A festive Spanish-style savory sandwich cake layered with tuna, surimi, hard-boiled eggs, olives, and mayonnaise, then topped with shrimp and salmon roe.

Prep30 min

Total30 min

Serves10 servings

Jump to Recipe

Cold tuna and shrimp sandwich cake is a festive Spanish-style appetizer built from layers of soft sandwich bread and a creamy seafood filling. Tuna, finely chopped surimi, hard-boiled eggs, and olives are bound with mayonnaise, creating a savory filling that becomes even better after the assembled cake has chilled.

Once unmolded, the cake is coated with a thin layer of mayonnaise and decorated with cooked shrimp, salmon roe, and fresh herbs. Its neat layered appearance makes it especially useful for Christmas meals, birthday parties, summer gatherings, or any occasion when a make-ahead cold appetizer is convenient.

Why You’ll Love This Recipe

Tuna, surimi, eggs, and olives create a flavorful seafood filling using familiar supermarket ingredients.
The recipe requires no cooking when prepared with ready-cooked eggs and shrimp.
Chilling the assembled cake allows the bread and filling to settle into neat layers that slice easily.
Shrimp and salmon roe turn a simple sandwich-based dish into an attractive party centerpiece.
The entire cake can be assembled ahead, making it practical for holidays and entertaining.

Ingredient Notes

Sandwich bread

Soft crustless white bread creates smooth, flexible layers and absorbs just enough moisture from the filling. If using regular sliced bread, remove the crusts before assembling.

Canned tuna

Tuna packed in water or mild oil both work well. Drain it thoroughly and break it into small flakes before mixing so the filling remains creamy rather than watery.

Surimi

Surimi, commonly sold as imitation crab in the United States, adds mild seafood flavor and a slightly sweet taste. Chop it finely so it distributes evenly through the filling.

Hard-boiled eggs

Finely grated eggs add richness and body to the filling. Make sure they are completely cool before combining them with the mayonnaise and seafood.

Green olives

Pitted green olives add acidity and a salty contrast to the creamy seafood mixture. Chop them into small pieces so their flavor is distributed throughout the cake.

Mayonnaise

Mayonnaise holds the filling together and provides the smooth exterior coating. Use enough to make the filling spreadable without making the bread excessively wet.

Cooked shrimp

Ready-cooked peeled shrimp make the garnish quick and convenient. Pat them dry before arranging them on the cake so they do not release water onto the mayonnaise.

Salmon roe

Salmon roe adds color, saltiness, and an elegant seafood finish. Trout roe is a suitable substitute, or the garnish can be omitted if roe is unavailable.

Expert Tips

Drain the tuna exceptionally well because excess oil or water can make the sandwich cake unstable.
Finely chop the filling ingredients so the mixture spreads in a thin, even layer without tearing the bread.
Line the mold with plenty of plastic wrap so the finished cake can be removed cleanly.
Press each layer gently during assembly to eliminate large gaps without compressing the bread excessively.
Chill the cake for at least 2 hours before unmolding so the layers have time to firm up.
Wait until shortly before serving to apply the exterior mayonnaise for the freshest appearance.
Pat the shrimp dry before decorating so moisture does not dilute or streak the mayonnaise coating.
Use a sharp serrated knife and wipe it between cuts for the cleanest individual slices.

Serving Suggestions

Serve the cold sandwich cake as a centerpiece for a Spanish appetizer table alongside olives, roasted peppers, marinated vegetables, and chilled seafood.

Cut it into thin slices for a first course or smaller squares for cocktail parties and buffet-style gatherings.

Pair it with a crisp green salad or tomato salad for a light lunch or summer dinner.

Serve with a chilled Albariño, Verdejo, sparkling wine, or alcohol-free sparkling water with lemon.

Storage and Reheating

Keep the sandwich cake refrigerated in an airtight container or tightly covered with plastic wrap and consume it within 2 days. Store it at 40°F (4°C) or colder and do not leave it at room temperature for more than 2 hours. For the best appearance, add the exterior mayonnaise, shrimp, salmon roe, and herb garnish shortly before serving. This dish is designed to be eaten cold and should not be reheated. Freezing is not recommended because mayonnaise can separate and the bread, eggs, and seafood may develop an unpleasant texture after thawing.

Frequently Asked Questions

Can I make the tuna and shrimp sandwich cake ahead of time?

Yes. Assemble the bread and filling up to 1 day ahead and keep the cake tightly wrapped in the refrigerator. Coat and decorate it shortly before serving for the best appearance.

Can I substitute the surimi?

Yes. Replace it with additional drained tuna, chopped cooked shrimp, crab meat, or another cooked seafood with a firm texture.

How do I keep the sandwich cake from becoming soggy?

Drain the tuna thoroughly, pat wet ingredients dry, and avoid adding excessive mayonnaise. The filling should be creamy enough to spread but not loose or watery.

Can I prepare this recipe without salmon roe?

Yes. Salmon roe is only a garnish. You can leave it out or decorate the cake with additional shrimp, sliced olives, grated egg, roasted pepper, or fresh herbs.

CuisineSpanish, Mediterranean CourseAppetizer, Party Food Yield10 servings NutritionApprox. 250 calories per serving

Ingredients

12 slices crustless white sandwich bread
7 ounces (200 g) canned tuna, thoroughly drained
7 ounces (200 g) surimi or imitation crab sticks
4 large hard-boiled eggs
5 ounces (100 g) pitted green olives
4 tablespoons mayonnaise, for the filling
15 cooked prawns or large shrimp, peeled
2 tablespoons mayonnaise, for coating the cake
2 tablespoons salmon roe, for garnish
A few small fresh thyme, parsley, or other edible herb leaves, for garnish

Instructions

Finely chop the surimi in a food processor or with a sharp knife until the pieces are small but not completely puréed.
Place the chopped surimi in a large bowl and add the thoroughly drained tuna.
Finely chop the olives and grate or finely chop the hard-boiled eggs, then add both to the bowl.
Add 4 tablespoons of mayonnaise and fold everything together until the seafood mixture is evenly combined and moist enough to spread.
Line a rectangular loaf pan or similar mold completely with plastic wrap, leaving enough overhang on all sides to cover the finished cake.
Arrange a layer of sandwich bread across the bottom of the mold, trimming the slices if necessary so they fit snugly without large gaps.
Spread one-third of the tuna and surimi mixture evenly over the bread, pressing gently into the corners.
Add another layer of bread and repeat with another third of the filling.
Continue layering until the cake contains four layers of bread and three layers of filling, finishing with bread on top.
Fold the overhanging plastic wrap over the cake and press the surface gently so the layers settle together.
Refrigerate for at least 2 hours, or preferably until thoroughly chilled and firm enough to slice cleanly.
Unwrap the top of the cake, place a serving platter over the mold, and carefully invert it. Remove the mold and remaining plastic wrap.
Spread the remaining 2 tablespoons of mayonnaise in a thin, even layer over the top and sides.
Arrange the cooked shrimp over the surface and add small spoonfuls of salmon roe.
Finish with fresh herb leaves and refrigerate until serving time.
Slice with a sharp serrated knife and serve the sandwich cake cold.

Notes

The cake requires at least 2 hours of chilling time, which is inactive and is not included in the preparation minutes.

Spanish pan de molde is standard soft sandwich bread. Crustless white sandwich bread is the most convenient US equivalent; regular sandwich bread can also be used after trimming away the crusts.

Use canned tuna packed in water or mild oil and drain it thoroughly. Excess liquid can make the bread soggy.

Surimi is widely sold in US supermarkets as imitation crab. Check the ingredient label carefully because many brands contain wheat, egg, soy, added starches, or other allergens.

Commercial mayonnaise generally contains egg and may contain additional allergens depending on the brand.

Packaged sandwich bread may contain wheat, milk, soy, sesame, or other ingredients depending on the manufacturer, so no additional free-from categories are applied to this recipe.

Salmon roe is optional as a garnish but gives the cake extra color and a briny finish. Trout roe is a suitable alternative if salmon roe is unavailable.

The calorie estimate assumes approximately 12 standard slices of white sandwich bread, 200 grams of drained tuna, 200 grams of surimi, four eggs, 100 grams of olives, six tablespoons of mayonnaise, 15 cooked shrimp, and about 2 tablespoons of salmon roe, divided into 10 portions.

Keep the finished cake refrigerated at 40°F (4°C) or colder because it contains cooked seafood, eggs, and mayonnaise.

The dietary and intolerance categories describe only ingredients that can be confirmed from the complete written formulation and do not guarantee the absence of cross-contact.