If you're tired of eating tuna the same way every time, prepare this sensational tuna tart that features a crunchy butter crust and a creamy filling of Marina Azul® tuna in olive oil. Dare to try it!
For the crust, combine all the ingredients in the processor until you achieve a homogeneous mixture. Wrap with non-stick plastic and refrigerate for 20 minutes.
Roll out on a floured surface and line a previously greased and floured pie pan. Prick with a fork and set aside in the refrigerator.
For the filling, in a skillet over medium heat, cook the onion with the butter, add the garlic and the Marina Azul® tuna in olive oil, and cook for a few minutes until all the liquid evaporates.
Add the cheeses, the cream, and cook until incorporated. Add the serrano chili, the corn, the parsley, salt, and pepper. Cook until completely thickened and let cool slightly.
Fill the tart with the tuna mixture and arrange the potatoes on top in a staggered manner. Drizzle with olive oil, salt, pepper, and bake for about 20 minutes or until the potatoes are golden and the crust is cooked.
Remove from the oven, decorate with parsley, and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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