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Recipe of Tuna to the Hidrocalida
Recipe

Tuna to the Hidrocalida

20 mins
10 mins
Low
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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 portions
  • 400 grams spaghetti, cooked al dente
  • 2 cans canned tuna, drained
  • 100 grams manchego cheese
  • 1 can evaporated milk
  • 2 carrots, peeled and cut in julienne
  • 1 red pepper, Juliana
  • 1 green bell pepper, in juliana
  • 1/4 onions, filleted
  • 1 clove garlic
  • 1 tablespoon oil
  • 1/2 cups Water
  • 2 cubes 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

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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