Nutritious, economical and tasty tuna cake topped with mashed potatoes.
Learn more about Adrian GR
Ingredients5 portions
Preparation
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.
|
|||
|
|||
Did you cook this recipe? |
Print recipe for: |
Mac and Cheese Pizza with Chorizo
Cold Cake of Cookies and Cream
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: