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Peel the potatoes and cut them into medium pieces, in a saucepan with water and a tablespoon of salt to boil these.
Drain the water from the tuna tins, then prepare a mixture adding all the cream cheese, the corn and the homemade sauce (200 gr).
When the potatoes are soft, drain them and transfer them to a deep bowl, where they will add 2 tablespoons of butter and a little of the milk, crush them until they form a puree type of porridge. Add the milk in few to achieve a homogeneous puree.
In a container resistant to the heat of the oven, anoint a layer of puree, height about 5 cm, then place the tuna mixture and then another layer that will cover mashed potatoes. Cover with aluminum foil and take to the oven at a temperature between 180º-200º for 50-60 min.
Prepare the chipotle sauce by liquefying the tomato, onion, garlic clove, remaining homemade sauce (115 gr) and chipotle pepper (60 gr).
When the time of the cake in the oven finishes, remove it and allow it to cool to room temperature, then pass it to refrigeration and later you can enjoy it.
Garnish with red bell pepper in strips and olives.
PRESENTATION
Top and bottom layers of mashed potatoes in the middle of the mixture of tuna, cheese, corn and homemade sauce. A view red bell pepper roasted in strips and black olives.
TIPS
Add in the sauce a little acid cream (half cream) will give an excellent touch.
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Ratings(3)
Raquel Pedraza
22/03/2013 15:10:45
¡¡¡Mmmmm!!!! ¡Riquisima!
Y sobre todo que se puede elaborar con anticipación para disfrutar el fin de semana y no pasarla en la cocina....
Anonymous
12/03/2013 13:40:45
LO PUEDES ELABORAR CON ANTICIPACIÓN
EXCELENTE PARA UN DÍA DE CAMPO
Donna Ramírez
03/03/2013 10:34:15
fácil y deliciosa
Excelente para consentir a la familia
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