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Lucy Contreras
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Recipe of Tuna Poblano
Recipe

Tuna Poblano

10 mins
20 mins
Low
37
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When my daughter Luisa was born 17 years ago, I had a special diet of rice and I prepared one with squid. So as I love the tuna salad I decided to make my version of rice with tuna and this was the result. At every opportunity I mix different flavors without losing the base: tuna.
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Ingredients

4 portions
  • 30 grams margarine, without salt
  • 2 cups rice
  • 1 ulna vegetable consommé, of tomato
  • 500 milliliters Water
  • 1 can corn grain
  • 1 cup poblano pepper slice, in squares
  • 1 can tuna
  • mayonnaise, to taste
  • avocados, to taste
  • 4 twigs fresh coriander
  • 1 cup panela cheese, in cubes, optional

Preparation

Melt butter in a 3-liter pot approximately.
Dora the two cups of rice, take care not to burn.
Add the 500 milliliters of water. Add the cube of tomato broth, undo it completely.
After 5 minutes to reduce the water, add the corn, the slices and the tuna.
When the rice is cooked, take a serving of about 1 cup, add 2 tablespoons of panela cheese in cubes (optional) and place in a mold.
Decorate with an avocado fan or a spoonful of mayonnaise and cilantro.

PRESENTATION

In a flat dish remove the rice and garnish with a spoonful of mayonnaise and 1 sprig of coriander.

TIPS

Add cans of tuna and corn kernels without draining, take care that the rice does not dry, it should be wet and not beat.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
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Ratings (1)
Ana Panda
02/02/2018 10:47:52
Riquisimo

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