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Recipe

Special Tuna to the Vízcaina

25 mins
Low
10
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If we change the cod for tuna in this recipe so traditional for the holidays we make it the perfect recipe for any day of the week.

Ingredients

4 portions
  • 3 cans Tuna
  • 3 tomatoes, chopped into cubes
  • 1/4 onions, finely chopped
  • 1 jar güero pepper
  • 2 packages green olive, with or without bone
  • salt, and pepper to taste
  • olive oils

Preparation

Open the cans of tuna and let drain, reserve for later.
In a pan put olive oil to sauté the onion, when this has changed color (approximately 3 to 5 minutes) it is time to add the jítomate cubes, all this over medium heat.
When the tomatoes and the onion begin to have the consistency of a paste; It is time to incorporate the tuna already drained and stir to combine the flavors. Once this is done, it is time to place the olives and chiles.
Let simmer for about 15 minutes to let the flavors integrate, season with salt and pepper, we do this until then because the olives already have a little salt and when cooked they release part of their flavor.
Cover and cook for three more minutes over low heat and ready, it's time to serve.

TIPS

Depending on how much you want to chop you can add only the vinegar of chilies or the full bottle of chili peppers.

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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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