Vizcayan Tuna Crown

Pan Bimbo
This Vizcayan tuna crown is perfect for parties or events. It is made with delicious and soft white bread, and its tuna filling is simply perfect. Moreover, it is a very yielding recipe.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 2 tablespoons olive oil
  • 1/4 onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 cup tomato, diced and seedless
  • 2 cups canned tuna, drained
  • 2 leaves bay
  • 1 teaspoon thyme
  • 1/4 teaspoons ground cloves
  • 4 güero chiles, chopped
  • 1/4 cups almonds, peeled
  • 1/4 cups olives, boneless and sliced
  • 2 potatoes, diced and cooked
  • 1 teaspoon salt
  • 1/2 teaspoons pepper
  • 1 cup pate
  • 1 package Bimbo® white bread, large
Preparation
25 mins
30 mins
Low
  • Preheat the oven to 180°C.
  • For the tuna, in a pan over medium heat, cook the onion with olive oil until transparent. Add the garlic and cook for a few more minutes.
  • Add the tomato, cook for 5 minutes, and then incorporate the tuna, spices, and chilies. Cook for about 10 minutes. Add the almonds, olives, potatoes, and season with salt and pepper.
  • Cook the filling until the liquid is completely dry, remove the bay leaves, and set aside.
  • Using a spatula or knife, spread a little pâté on each slice of Bimbo® white bread, making sure it’s a very thin layer.
  • Add some of the tuna filling to one quarter of the bread and fold it in half two times. Arrange all the breads in a previously greased pie dish.
  • Bake the breads for about 15 minutes or until golden brown. Enjoy.

Nutritional Information

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