Veracruz-style Tuna

Angelica Ponce
Don't miss this Veracruz-style tuna recipe, you'll love it for its great flavor!The Veracruz sauce has a Spanish cooking trend due to the ships that arrived at the port of Veracruz, where they requested that the fish be cooked with bell pepper, tomato, olives, capers, and garlic. Additionally, it is one of the few Mexican sauces that is not spicy, which is why in Veracruz they added güero chiles.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
185
Favorites
Collections
Planner
Grocery List
Ingredients
6
Servings
  • 2 teaspoons vegetable oil, or olive oil
  • 3 tablespoons butter
  • 1 cup onion, cut into thin strips
  • 2 tablespoons garlic, finely chopped
  • 1 cup red bell pepper, cut into small cubes
  • 1 cup green bell pepper, cut into small cubes
  • 1 cup tomato, cut into small cubes
  • 2 cups canned tuna, drained
  • 1/2 cups olives, filleted
  • 1/4 cups capers
  • 1/2 cups almonds, filleted and toasted
  • 2 leaves bay
  • 1 teaspoon oregano
  • 1 1/2 cups tomato purée
  • 1/4 cups güero chile
  • 1/4 cups parsley, finely chopped
  • güero chiles, canned, for decoration
  • almonds, for decoration
  • parsley, for decoration
Preparation
45 mins
30 mins
Low
  • Pour the oil and butter into a saucepan over medium heat, then cook the onion and garlic until transparent. Add the bell pepper and tomato, and cook for 10 minutes.
  • Add the tuna, olives, capers, almonds, bay leaf, oregano, salt, pepper, güero chiles, tomato puree, and parsley. Season with salt to taste and continue cooking for 10 more minutes on low heat.
  • Serve the Veracruz-style tuna and decorate with almonds, güero chiles, and parsley. Accompany with white rice.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by