Thank you very much for registering in Kiwilimón.
We have sent a validation code to your email account.
You can capture this code here, or click on the link that comes in the mail.
Have not you received the code? check in the junk mail tray.
Prepare this delicious Tuna Roll with Pico de Gallo, an easy and delicious snack recipe. To make it you can choose to use tuna in oil or tuna in water, it will be delicious either way. The best thing is that it will take less time than you think to prepare it, since it is a very fast recipe. The ingredients of this Tuna Roll with Pico de Gallo make it a healthy snack.
2 cups tomtato, cut into small cubes, for the pico de gallo
1 cup jalapeno pepper, cut into small cubes, for the pico de gallo
1 cup white onion, for the pico de gallo
1 cup fresh coriander, chopped, for the pico de gallo
1/4 cups lemon juice, for the pico de gallo
2 tablespoons olive oil, for the pico de gallo
1 tablespoon salt, for the pico de gallo
1 tablespoon black pepper, for the pico de gallo
1 tablespoon oregano, for the pico de gallo
3 cups cream cheese, cut into cubes, for the dip
2 cups canned tuna, drained, for the dip
1 tablespoon garlic powder, for the dip
1 tablespoon onion powder, for the dip
3 tablespoons chilli powder, for the dip
2 tablespoons chipotle peppers in adobo sauce, finely chopped, for the dip
enough epazote, to decorate
enough cookie, habanera, to serve
Preparation
For the pico de gallo, in a bowl mix the tomato with the jalapeño pepper, the white onion, the cilantro, the lemon juice, the olive oil, the salt, the pepper and the oregano to your liking. Divide in two and reserve.
For the dip, mix the cream cheese, with the half of the pico de gallo that you prepared before, the tuna, the garlic powder, the onion powder, the chile powder, the chipotle pepper and mix until you get a consistent dip.
On a table with non-stick plastic, place the dip and cover with more plastic. With the help of your hands, give it a screw shape and refrigerate 15 minutes. Place it on a platter, decorate with the pico de gallo top and coriander leaves, finish by surrounding with Havana cookies, share and enjoy.
PRESENTATION
Serve with the pico de gallo and garnish with fresh coriander leaves in the shape of petals.
TIPS
Refrigerate the cheese after forming the braid to make it more consistent.
Did you cook this recipe?
Print recipe for:
Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
170.1
kcal
8.51%
Carbohydrate, by difference
6
g
2%
Protein
6.7
g
13.4%
Total lipid (fat)
13.8
g
21.23%
100
Do you want to know what other nutrients this recipe has?
Provided by
Rate this tip
Ratings(2)
Pierina Guillen
29/07/2019 01:51:34
He preparado mezcla similar antes, sin atún, y el problema con que me topo es que la salsa resume líquido y supongo el atún también lo hará; esto dificulta compactarse a la mezcla total, como podría evitarlo,?
Rocio Avila
25/12/2018 23:23:54
Muy buena receta
Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: