This recipe is very versatile as you can use it in soft or crispy tacos, on toasts, crackers, or as a filling for empanadas, whichever you prefer. It's practical and delicious!
On a griddle, roast the onion, tomatoes, and the garlic clove (leave the skin on); don't forget to turn them so they are roasted on all sides.
Chop the bacon and fry it over medium heat, while you chop the carrot and potato into small cubes (wash them very well so you can use them with their skins to take advantage of their fiber).
Blend the onion, garlic (peeled), and tomatoes along with the chipotle and a bit of water. Pour it into the bacon mixture and let it boil for a few minutes.
Add water to make it slightly soupy, lower the heat a bit, and let it cook until the vegetables are soft; if it needs more liquid, add more water (it should be like a broth).
When the vegetables are soft, add the tuna and coarsely chopped olives, stir, and season with freshly ground pepper and oregano.
Check if it needs salt (leave this ingredient until the end since the olives, bacon, and tuna already add salt to the dish, and it may not be necessary to add more).
Let it cook for 1 more minute just to integrate the flavors, and it's ready. Serve it warm with crackers, toasts, or in tacos. You can also use it for empanadas.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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