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Recipe of Tuna to the Hidrocalida
Recipe

Tuna to the Hidrocalida

20 min
10 min
Easy
6
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The magic of this recipe consists in the harmonious and colorful mixture of all the ingredients, as well as the presentation of the vegetables in the Juliana style, showing texture and a delicious smell that will conquer any palate.

Ingredients

4 servings
  • 400 grams of spaghetti cooked al dente
  • 2 cans of Tuna drained
  • 100 grams of Manchego cheese
  • 1 can of evaporated milk
  • 2 carrots peeled and cut in julienne
  • 1 Red bell pepper Juliana
  • 1 green bell pepper in juliana
  • 1/4 of piece of onion filleted
  • 1 clove of garlic
  • 1 soup spoon of oil
  • 1/2 Cup of Water
  • 2 cubes of chicken consommé

    Preparation

    Heat the oil over medium heat. Add julienne vegetables to sauté them, and then add the drained tuna and cook a little more.
    Blend the cheese with milk, water, garlic and broth. Add the mixture to the pan with the vegetables and when boiling add the cooked spaghetti.
    Mix well to integrate the ingredients, take care not to break the pasta.
    Remove from heat and serve immediately.

    PRESENTATION

    Serve a generous portion on a flat plate. It can be accompanied by crackers or toast and garnished with a sprig of cilantro or mint.

    TIPS

    Serve at the moment.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    2265
    kcal
    113%
    Carbohydrates
    34.3
    g
    11%
    Proteins
    10.9
    g
    22%
    Lipids
    243
    g
    374%
    Fiber
    6.5
    g
    13%
    Sugar
    5.4
    g
    6.0%
    Cholesterol
    17.9
    mg
    6.0%
    Esha
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