Method

1. In a food processor blend tuna, sweetcorn, mayonnaise, sour cream, hard-boiled eggs, salt and pepper. Process until smooth.Wash and finely chop parsley.On a serving tray (or a square cake board) layer 4 slices of toast bread (crust removed) to create a square.
2. Spread a few (3-
3. heaped table spoons of the tuna mix over the bread and spread around evenly.
4. Sprinkle some parsley over the spread and cover with bread. Repeat the process until you have used all bread slices (and used all the tuna mix).Keep it in the fridge for several hours (at least 2 but for best results overnight).The following day, mix sour cream with mayonnaise and cover the cake using a spatula.
5. Sprinkle with grated cheese and chopped spring onion (the green parts only).Thinly slice the cucumber, tomatoes, and lemon. Decorate your cake with these and some dill sprigs.Keep in the fridge prior to serving!

Recipe from Foodista ↗