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Pan Bimbo

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Crown Stuffed with Tuna with Vizcaya

25 mins
30 mins
Low
35
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This vizcaya tuna crown is perfect for parties or events. It is made with delicious and soft white bread and its tuna filling is just perfect. In addition, it is a very demanding recipe.
Learn more about Pan Bimbo

Ingredients

6 portions
  • 2 tablespoons olive oil
  • 1/4 onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 cup tomtato, in cubes and without seeds
  • 2 cups canned tuna, drained
  • 2 leaves bay (laurel)
  • 1 teaspoon thyme
  • 1/4 teaspoons ground clove
  • 4 güero ppeppers, chopped
  • 1/4 cups almond, peeled
  • 1/4 cups olive, boneless and sliced
  • 2 potatoes, in cubes and cooked
  • 1 teaspoon salt
  • 1/2 teaspoons black pepper
  • 1 cup paté
  • 1 package Bimbo® white bread, big

Preparation

Preheat the oven to 180 ° C.
For the tuna, in a pan over medium heat cook the onion with olive oil until it is transparent. Add the garlic and cook a few more minutes.
Add the tomato, cook 5 minutes and then incorporate the tuna, spices and chilies. Cook around 10 minutes. Add the almonds, the olives, the potatoes and season with salt and pepper.
Cook the filling until the liquid is completely dry, remove the bay leaves and reserve.
Using a stick or knife, spread a little pate on each slice of Bimbo® white bread, making sure it is a very thin layer.
Add a little of the tuna filling in a quarter of the bread and fold in half twice. Arrange all the loaves in a refractory to pay, previously greased.
Bake the loaves for about 15 minutes or until golden brown. Enjoy

PRESENTATION

Accompany with a dip.

TIPS

Drain the filling very well to prevent the bread from soaking too much.

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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
Rate this tip
Ratings (1)
Patricia Antonia Gonzalez Chavez
26/03/2019 21:16:55
Muy rico

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