Ingredients

• 3 cans of tuna in water or oil, drained.
• 5 carrots diced.
• 5 potatoes diced.
• 1 onion diced.
• 50 grams of pickled olives drained.
• Pickled güero peppers to taste.
• 2 garlic cloves finely chopped.
• A few sprigs of parsley chopped to taste.
• Oil.
• Go to taste.
• 700 milliliters of water.

Preparation

• We put a deep pot in the fire.
• We add 700 milliliters of water.
• We add the potatoes.
• We add the carrot.
• We cover the pot.
• We leave on fire for 25 minutes.
• We remove the potatoes and carrots we drain and reserve.
• We put a deep pot in the fire.
• We add oil and let heat.
• We add the onion.
• Let sauté for 5 minutes.
• We add the garlic.
• We add the tomato.
• We integrate.
• We left in the fire for 5 minutes.
• We add the potatoes and carrots.
• We add the tuna.
• We integrate.
• We left in the fire for 5 minutes.
• We add the olives.
• We add the chile güero.
• We add the parsley.
• We integrate.
• We cover the pot.
• We left on fire for 10 minutes.

   Advertising