This delicious recipe is ideal in warm seasons to get away from typical salads... Perfect to share warm or cold, although I don’t recommend it hot. I saw how a Polish woman prepared it when we lived in Loreto, Italy, and I loved it.
Cook the pasta according to the package instructions so that it is al dente.
While that happens, drain the cans of Atún Dolores and chop your ingredients.
Use a good-sized pot or a saucepan, depending on what you want, because this is where you will prepare the pasta.
Once the pasta is cooked, sauté the onion and garlic with a little margarine or olive oil (or whatever you prefer), when they start to become transparent, add the drained tuna and stir the tuna to break it apart and absorb the flavors of the margarine, onion, and garlic.
When you decide, put the drained pasta in the pot with the tuna and add a little more margarine to stir...
Add the cream and keep stirring, one by one incorporate the rest of the ingredients, leaving the chopped cilantro for last, so it doesn't turn dark with the heat and its flavor remains almost intact.
Season with salt and pepper to taste.
Don’t leave your pasta on the heat for too long because you can overcook it and the cream will dry out.
Serve and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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