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Sophia Rivera

Recipes: 139

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Sophia Rivera

Tuna dip with pico de gallo

Name: Tuna dip with pico de gallo
Prep time: 10 min
Cook time: 10 min
Yield: 12
Cuisine: Mexicana
Ingredients: 2 cups of tomato cut into small cubes, for the pico de gallo; 1 Cup of jalapeno pepper cut into small cubes, for the pico de gallo; 1 Cup of White onion for the pico de gallo; 1 Cup of coriander chopped, for the pico de gallo; 1/4 of Cup of lemon juice for the pico de gallo; 2 spoonfuls of olive oil for the pico de gallo; 1 tablespoon of Salt for the pico de gallo; 1 tablespoon of black pepper for the pico de gallo; 1 tablespoon of oregano for the pico de gallo; 3 cups of cream cheese cut into cubes, for the dip; 2 cups of canned tuna drained, for the dip; 1 tablespoon of garlic powder for the dip; 1 tablespoon of onion powder for the dip; 3 spoonfuls of chilli powder for the dip; 2 spoonfuls of chipotle peppers in adobo sauce finely chopped, for the dip; enough of epazote to decorate; enough of cookie habanera, to serve

10 min

Easy

4.5

2 comments

Sophia Rivera

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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.

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Ingredients

12 servings

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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.

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Tuna dip with pico de gallo

Nutritional information

* Percentage of daily values based on a 2,000-calorie diet.

Calories

314

kcal

16%

Carbohydrates

13.8

4.6%

Proteins

16.6

33%

Lipids

22.6

35%

Fiber

4.5

8.9%

Sugar

5.5

6.1%

Cholesterol

81.3

27%

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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,?