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Crown Stuffed with Tuna with Vizcaya

Name: Crown Stuffed with Tuna with Vizcaya
Prep time: 55 min
Cook time: 55 min
Yield: 6
Cuisine: Internacional
Ingredients: 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 güeros chilis, 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 pate; 1 package Bimbo® white bread, big

25 mins

30 mins

Low

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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.

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Ingredients

6 portions

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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