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Canned Tuna Mexican Style
Canned Tuna Mexican Style, This is one of those dishes that goes well with a lot of things: you can eat it as a main dish with a rice and salad; as a topping for corn tostadas, chips or crackers; as a filling for empanadas, and even for sandwiches in a crusty french roll.
Servings 3 - 4
- 1 Tablespoon Mazola corn oil
- ⅓ Cup white onion finely chopped.
- 1 garlic clove minced
- 1 Serrano pepper finely chopped
- 1 Cup tomato diced
- 1 small branch thyme or ½ teaspoon dried
- 2 branches parsley chopped
- ½ teaspoon dried Mexican oregano
- 1 can 12oz/310g Tuna, drained
- Salt & pepper to taste
Heat Mazola corn oil in a skillet over medium heat, add the onion and sauté until transparent, this will take a couple of minutes.
Now add the minced garlic and continue frying for about two minutes.
Add the Serrano pepper to cook for another couple of minutes, stirring with onion and garlic.
Stir in minced tomatoes, lower the heat of the stove and place the lid on the pan. Let it cook for about 6-8 minutes. If tomatoes are too dry, add a few tablespoons of water to the pan
Add canned tuna and herbs to the sauce, stir. Season with salt and pepper, cook for about 5 minutes, just long enough so that flavors are mixed and tuna is hot.
Serve with rice and a salad, or on corn tortilla chips.
Calories: 97kcal | Carbohydrates: 13g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 153mg | Potassium: 476mg | Fiber: 3g | Sugar: 7g | Vitamin A: 676IU | Vitamin C: 20mg | Calcium: 53mg | Iron: 2mg