Rainbow Tuna
Rosa María Rocha
It is a dish that can be offered as an entree or main dish. It is a kind of tower in layers, inspired by a European dish, called "herring dressed". In this case I used tuna with juice and lemon zest, to enhance its flavor, and the sweet touch of mango and chives to harmonize the flavors.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
3
Servings
  • 1 potato, big
  • 1 teaspoon butter, or margarine
  • 1 teaspoon sour cream
  • salt
  • pepper
  • 1 can canned tuna, drained
  • 1 lime, juice and a pinch of zest
  • 1 beet, cooked and finely chopped
  • 3 tablespoons chives, finely sliced
  • 3 eggs, cooked and chopped
  • 1/2 mangoes, finely chopped
  • 3 tablespoons mayonnaise, homemade or commercial
Preparation
30 mins
15 mins
Low
  • Boil separately; eggs for 5 minutes, and potatoes and beets 15 minutes. Covering with enough water and adding a handful of salt. Once cooked, cool with water, and remove the husks to each.
  • Chop; the beet, the eggs, and the peeled mango. Slicing: the onion.
  • Prepare the puree with the potato, well pressed and add: salt, pepper, teaspoon of cream and teaspoon of butter.
  • Drain the tuna very well, and add the lemon juice and a pinch of the lemon zest, mixing perfectly.
  • With the help of a cooking ring or a medium can, opened at both ends, place in the center of the dish and empty a third of the puree, pressing and matching to the bottom with a spoon. Then add a thin layer of mayonnaise, then a third of the tuna, mayonnaise, scallion, followed by a third of the chopped egg, mayonnaise, then a third of the mango, then a third of the beet and finally a thin layer of mayonnaise.
  • Garnish on the last layer of mayonnaise, with long sprouts, vertically and others on mayonnaise.

Nutritional Information

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