Tuna Pouches
Alicia Florez
Hello, I am starting a catering business for companies, and I came up with this idea to present to my clients in an attractive way, the classic and delicious tuna we always have. The presentation has been very well received, and the combination of flavors is perfect. I hope you like it!
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Ingredients
8
Servings
  • 5 eggs
  • 1/4 cups cow's milk
  • 1 teaspoon salt
  • 1/2 teaspoons pepper
  • 1 cup mayonnaise, homemade garlic
  • 1 onion, finely chopped
  • 1 clove garlic
  • salt , and pepper to taste
  • 1 cup sunflower oil
  • fresh thyme
  • 2 cans tuna
Preparation
15 mins
30 mins
Low
  • The first thing we need to do is make homemade garlic mayonnaise as follows: we put 1 clove of garlic, one whole egg, salt, and pepper to taste in the blender, process on medium speed, and gradually add the cup of oil in a thin stream until the mayonnaise forms, then reserve it in the fridge. It is important that the mayonnaise is cold.
  • In a bowl, we beat the remaining 4 eggs with salt, pepper, and milk. In a medium non-stick skillet, we will make the omelettes, just like we would make a crepe. Pour a little of the mixture until it covers the bottom of the skillet; they should be thin, even, and soft, meaning we should not let them brown, just cook both sides so they don’t become brittle when filling them.
  • On the side, we mix the tuna with the mayonnaise and very finely chopped onion, we place a tablespoon of the mixture in the center of each omelette and tie with a sprig of fresh thyme.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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