Laura Rodrìguez del Corral

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Vizcaina Tuna with Almonds

Name: Vizcaina Tuna with Almonds
Prep time: 45 min
Cook time: 45 min
Yield: 4
Cuisine: Internacional
Ingredients: 2 cans tuna; 6 tomatoes, sliced; 1/2 onions, sliced; 50 grams raisin; pitted olives, sliced; 4 capers, chopped; 50 grams almond, without peel and chopped; 1 potato, big cubed; 1 tablespoon parsley, chopped; olive oils; salt, to taste

20 mins

25 mins

Low

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Laura Rodrìguez del Corral

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Delicious dish based on tuna, tomato, onion, raisin, capers, olives and potatoes. We love cod but not having had the idea to try tuna and the result was successful. They will fascinate you!

Ingredients

4 portions

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Preparation

Drain the tuna and reserve. Cut the tomato and onion into slices. Put the almonds in a little hot water for a while to release the peel (carefully). Chop the almonds, the capers. Put the potatoes already cooked in cubes to cook until they are semi cooked.

Put the olive oil to heat in the pan or large pan (not too much, it burns very fast). Empty the onion and season until transparent, then the tomato to season (red-orange color) without stopping to move, over low heat. Season

Once seasoned, add the tuna stirring carefully, add the raisins, olives, capers and almonds. Confirm the salt point. Drain the potatoes and add to the stew, cover and let it finish cooking the potatoes (it should not be dry or watered down) with only a little caldillo. At the end add the parsley, remove from heat and cover.