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If you are already tired of eating tuna in the same way as always, prepare this sensational tuna tart that has a crispy crust of butter and has a creamy stuffing of Marina Azul® tuna in olive oil. Dare to try it!
For the dough, incorporate all the ingredients in the processor until a homogeneous mixture is obtained. Wrap with non-stick plastic and refrigerate 20 minutes.
Spread on a floured surface and line a previously greased and floured pie pan. Chop with the help of a fork and reserve in refrigeration.
For the filling, in a pan over medium heat cook the onion with the butter, add the garlic and the Marina Azul® tuna in olive oil and cook a few minutes until all the liquid evaporates.
Add the cheeses, the half cream and cook until incorporated. Add serrano peppers, elotes, parsley, salt and pepper. Cook until thickened completely and let cool slightly.
Fill the cake with the tuna mixture and arrange the potatoes on the top in a staggered manner. Sprinkle olive oil, salt, pepper and bake about 20 minutes or until the potatoes are browned and the dough is cooked.
Remove from the oven, decorate with parsley and serve.
PRESENTATION
Decorate with sprigs of parsley.
TIPS
When the filling is more solid than liquid, it is not necessary to "bake in white" the dough, it can go directly with the filling to the oven.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
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Ratings(2)
María Isabel Estrada Acuña
07/04/2019 15:06:45
bien rico se ve...
yesika carrillo
19/08/2018 16:41:55
Super está receta
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