Rich and colorful tuna salad that can be served in individual portions or put in a large mold. When curd allows to be cut into slices that highlight the color of all its delicious ingredients.
Mix shredded tuna, green and black pitted olives, celery, red pepper, panela cheese and nuts, all cut very small.
Mix in equal parts cream of milk and mayonnaise; Season with salt and pepper; add a spoonful of flavorless gelatin, previously hydrated and dissolved, to the above.
Stir the ingredients of the two previous steps, put in molds greased with butter and refrigerate.
Prepare a vinaigrette with crushed avocado, mixed with olive oil, a few drops of lemon and wine vinegar.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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