TUNA FISH RECIPE. (VIZCAINA TUNA FISH)
Course DINNER
Cuisine Mexican
- ½ medium onion
- 1 can tuna fish
- ½ a can tomato puree
- ⅓ bunch of cilantro
- 1 clove of garlic
- 1 big potato or 2 medium/small ones
- ¼ cup sliced almonds
- ⅓ cup green olives cut it half
- salt and pepper
Peel and cut the potatoes to cook them in a small pot with water. Wash and disinfect the cilantro, finely chop it along with the onion. In a separate pot, pour some oil and sauté the onion until translucent, about 3 minutes. Add the minced garlic and cook for another minute. Stir in the tomato puree and let it cook for 3 minutes. Add the drained tuna, salt, and pepper. Next, add the previously cooked and drained potatoes, along with the almonds, cilantro and olives. Stir and cook for 5 minutes over medium-low heat. Cover with a lid. Turn off the stove and serve the tuna fish over toasted baguette slices or tostadas.
