Delicious Vizcaina-Style Tuna

Melissa Veytia
This recipe is ideal for substituting cod with delicious and economical canned tuna prepared in the Vizcaina style, with the touch of spices like bay leaf, thyme, and clove. The yellow chiles, almonds, and potatoes make this preparation perfect for tuna lovers who want to give it a festive touch.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 2 tablespoons olive oil
  • 1/4 onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 cup tomato, in cubes and seedless
  • 1 cup tomato purée
  • 2 cups canned tuna, drained
  • 2 leaves bay
  • 1 teaspoon thyme
  • 1/4 teaspoons ground cloves
  • 4 güero chiles, chopped
  • 1/4 cups almonds, peeled
  • 1/4 cups pitted olives, and sliced
  • 2 potatoes, in small cubes, cooked
  • 1 teaspoon salt
  • 1/4 teaspoons pepper
Preparation
50 mins
20 mins
Low
  • For the tuna, in a skillet over medium heat, cook the onion with olive oil until translucent. Add the garlic and cook for a few more minutes.
  • Add the tomato, cook for 5 minutes, then add the tomato puree and immediately incorporate the tuna, spices, and chiles. Cook for about 10 minutes. Add the almonds, olives, potatoes, and season with salt and pepper.
  • Cook the filling until the liquid is completely evaporated, remove the bay leaves and set aside.
  • Serve with yellow chiles and accompany with bread.

Nutritional Information

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