Vizcaina Tuna with Yellow Chiles

alexandra romero
Give your December menu a twist and prepare this Vizcaina tuna, as it is much easier and more economical than the original dish.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1/2 cups onion
  • 2 cloves garlic
  • 1/4 cups olive oil
  • 6 tomatoes
  • 4 cups tuna
  • 1 cup olives, boneless
  • 1/2 cups capers
  • 1 1/2 cups potato, peeled, precooked, and in medium cubes
  • 1/2 cups parsley, finely chopped
  • 1/4 cups red bell pepper, roasted and in thin strips
  • 1 cup almonds, skinless and filleted
  • salt
  • pepper
  • güero chile
Preparation
15 mins
15 mins
Low
  • Chop the onion and garlic in a processor. Heat the oil in a pot and cook the onion and garlic.
  • Grind the tomatoes in the same processor and add to the pot. Cook for 2 minutes and add the tuna and potatoes. Cook for a few minutes.
  • Add the olives, capers, parsley, bell pepper, and almonds. Cook for 2 minutes and set aside.
  • Serve the Vizcaina tuna in a baking dish and decorate with the yellow chiles.

Nutritional Information

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