Tuna and Mango Timbale

Atún Dolores
Try this delicious timbale of Yellowfin Tuna in water Dolores®, mango with white rice, perfect for these days of Lent.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 cups chicken broth
  • 1 clove garlic
  • 1/4 onions
  • 3 tablespoons vegetable oil
  • 1 cup white rice, rinsed and soaked in hot water
  • 1 pinch salt
  • 1/4 cups cilantro
  • 1 1/2 cups Yellowfin Tuna Loin in water Dolores®
  • 4 tablespoons onion, finely chopped
  • 1/4 cups mayonnaise
  • salt
  • pepper
  • 1/2 cups cherry tomato
  • 1/2 cups cucumber, Persian, quartered with skin
  • 1/4 cups red onion, finely chopped
  • 1/2 cups mango, in cubes
  • 1/2 cups avocado, in cubes
  • 4 tablespoons cilantro, finely chopped
  • 1 lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon sherry vinegar
  • salt
  • pepper
  • sesame seeds
  • black sesame seeds, for decoration
  • cilantro, for decoration
Preparation
15 mins
20 mins
Low
  • For the rice, blend the chicken broth, garlic, and onion. Set aside. Heat oil over medium heat, add the rice, and fry for 7 minutes or until golden, add the chicken broth, cilantro, and season with salt. Cover and cook for 20 minutes over medium heat. Set aside.
  • In a bowl, mix the Yellowfin Tuna in water Dolores®, the onion, the mayonnaise, salt, and pepper, and mix until well combined.
  • In another bowl, mix the cherry tomatoes, Persian cucumber, red onion, mango, avocado, cilantro, lime juice, olive oil, sherry vinegar, salt, and pepper.
  • In a previously greased metal ring, pour in some rice and compact it with a spoon, add the Yellowfin Tuna in water Dolores®, the mango mixture, and compact. Refrigerate for 20 minutes.
  • Carefully unmold and decorate with white sesame seeds, black sesame seeds, and cilantro. Enjoy.

Nutritional Information

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