Tuna Turnovers
María Fernanda Hernandez
A tuna stew in turnovers to change the typical presentation and make it more appealing to the eyes and palate.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 tablespoon Pam® Olive, extra virgin olive oil spray
  • 4 teaspoons garlic, finely chopped
  • 1/4 onions, finely chopped
  • 3 cans canned tuna in water
  • 2 potatoes, cooked in cubes
  • 3 tomatoes
  • 3/4 cups pitted green olive
  • salt
  • pepper
  • 300 grams puff pastry
  • 1 egg
  • oil , for frying
Preparation
25 mins
0 mins
Low
  • Roast the tomatoes and blend them to make a puree. Set aside.
  • Spray a skillet with cooking spray and fry the garlic along with the onion.
  • Add the drained tuna and the cooked potato in cubes, add the tomato puree, spray 4 more shots of PAM® Olive, and let it cook over medium heat.
  • Add the other vegetables and let cook.
  • Let it cool a bit.
  • Roll out the puff pastry and cut circles.
  • Break the egg and lightly beat it. Brush the edges of the circles, add the tuna, and seal.
  • Fry the turnovers.

Nutritional Information

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