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Lidia

Lidia Peña

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Recipe of Baked Tuna
Recipe

Baked Tuna

20 mins
10 mins
Low
13
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This recipe is very easy to make and full of flavor for its rich texture, it is a good choice and provides a good amount of omega 3, and vitamin B, ideal for a meal.
Learn more about Lidia Peña

Ingredients

6 portions
  • 12 flour tortillas
  • 3 cans tuna in water
  • 1 can vegetable, mixed
  • 1/4 cups cream
  • 250 grams Oaxaca cheese
  • 4 tomatoes, roasted in comal
  • 4 cups Water
  • 2 garlic, roasted
  • 1/2 onions, grilled
  • salt, to taste
  • 1 Cube chicken consommé
  • black pepper, to taste

Preparation

Blend the tomatoes with the garlic, onion and water, strain, empty into a saucepan and put to the fire, season with salt, pepper and broth, boil for 5 min., Crumble the tuna with a fork, add the vegetables and Reserve.
Take the flour tortillas and spread enough cream to cover them, in a nonstick skillet put a layer of the liquefied to arrange a pancake omelet, put the tuna on top, a few strips of cheese and bathe again with more tomato sauce to wet the center and the edges of the tortilla.
Continue until you finish with the tortillas one on top of the other, and at the end add enough cheese and bathe with the rest of the sauce, cover and put on very low heat, just to the cheese gratine about 7 to 8 min.
Let stand 3 min and cut as if it were a cake.

PRESENTATION

You can present them in the pan and cut slices like a cake.

TIPS

You can also do it in a refractory and take it to the oven only when the cheese gratine at 180ºC, you can also substitute the Oaxaca cheese for chihuahua or mozzarella.

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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
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