Alicia Florez

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Recipe of Tuna sacks

Tuna sacks

15 mins
30 mins
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Hi, I'm starting a catering business for companies and I came up with this idea to present my clients in an attractive way, the classic and delicious tuna ever. The presentation has been very popular and the combination of flavors is perfect. Hope you like!
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8 portions
  • 5 eggs
  • 1/4 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoons black pepper
  • 1 cup mayonnaise, homemade garlic
  • 1 onion, finely chopped
  • 1 clove garlic
  • salt, and pepper to taste
  • 1 cup sunflower oil
  • fresh thyme
  • 2 cans tuna


The first thing to do is a homemade garlic mayonnaise as follows: we put in the blender 1 clove of garlic, a whole egg, salt and pepper to taste, we process at medium speed and we are adding in the form of thread the cup of oil until the mayonnaise is formed, we reserve in the fridge. It is important that the mayonnaise is cold.
In a bowl beat the remaining 4 eggs with salt, pepper and milk, in a nonstick skillet of medium size, we will make the omelets, in the same way as if we made a crepe. Pour some of the mixture until it covers the bottom of the pan, they should be thin, even and soft, that is to say that we should not let them brown, just cook on both sides so that they are not brittle when filling them.
Apart we mix the tuna with the mayonnaise and the finely chopped onion, put a tablespoon of the mixture in the center of each omelette and tie with a sprig of fresh thyme.


You can put each bag in a pastry layer to give it a more special touch. This recipe is to be presented cold.


It is advisable to prepare the mayonnaise the day before so that it has better consistency and the flavor is accentuated. The omelettes should also be cold but at room temperature, they should not be stored in the refrigerator because they are dried.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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