Name: Nopal Filled with Tuna Tinga
Prep time: 40 min
Cook time: 15 min
Yield: 4
Cuisine: Mexicana
Ingredients: 4 tomatoes, in quarters, for the tinga; 1/2 cups chipotle chile in adobo sauce, for the tinga; 1/4 onions, for the tinga; 1 clove garlic, for the tinga; 1 cup water, for the tinga (you can use the leftover water from the tuna); 3 tablespoons Oli de Nutrioli® olive oil, ideal for cooking; 1 cup white onion, sliced, for the tinga; 3 cups canned tuna, drained; salt, for the tinga; pepper, for the tinga; 1/4 cups Oli de Nutrioli® olive oil, ideal for cooking; 1 tablespoon oregano, dry, for the oil; 1 tablespoon apple cider vinegar, for the oil; salt, for the oil; 4 nopales, thick, for filling; chives, 1 banana leaf, cut into strips, for decoration; 4 green onions, grilled for accompaniment; 4 chiles, fried, for accompaniment

Preparation

25 mins

15 mins

Low

For the tinga. Blend the tomato along with the chipotle pepper, onion, garlic, and water for 3 minutes. Heat a skillet over medium heat and pour in Oli de Nutrioli® Olive Oil ideal for cooking, add the onion and fry for 2 minutes or until the onion is transparent, add the drained tuna and fry for 2 more minutes, add the blended sauce, season with salt and pepper, and cook on medium-low heat until about 80% of the cooking liquid evaporates, approximately 8 minutes. Cool slightly and set aside until use.