Dolores® Tuna Latin Salad
You will need:

1 cup

1 bowl

1 spoon

Dolores® Tuna

Ingredients:

¼ of olive oil

2 onions sliced into a half moon

1 cup of peas

3 carrots cut into match sticks

3 cups of lettuce chopped into small pieces

Apple vinegar

Salt and pepper

1 spoon of oregano

3 cans of Dolores® tuna in oil

4 sliced avocados

3 sliced tomatoes

 

PREPARATION:

Place  3 table spoons of olive oil into frying pan and fry the onions until slightly soft. Drain and set aside. Boil 2 cups of salted water and add peas and carrots until cooked, drain and set aside.  Mix the onions, peas, carrots, lettuce, vinegar, salt, pepper, oil and oregano in a bowl. Place the Dolores® Tuna in oil and mix carefully. Serve it over the avocado and tomato slices. You can use tostadas too.

 

Dolores® Tuna Croquettes
PREPARATION:
You will need:

1 cup

1 frying pan

1 spoon

Dolores® Tuna

1 bowl

Ingredients:

For the dressing:

½ cup of Mexican Sour Cream

1 spoon of fresh mint

1 pinch of salt

 

For the croquettes

2 cans of Dolores® tuna with vegetables

1 spoon of dry oregano

1 serrano pepper chopped

1 pinch of salt

1 pinch of black pepper

2 eggs beaten

⅓ cup of breadcrumbs

½ cup of canola oil to fry

For the dressing:

Mix the sour cream with the mint and pinch of salt in a small bowl. Cover the bowl and keep refrigerated.

For the croquettes :

In a bowl mix the 2 cans of Dolores® Tuna with veggies, oregano, serrano pepper, salt and pepper. Add the egg. Make the croquettes and place them on a dish. Heat the oil in the pan and fry the croquettes evenly on all sides until light brown. Place them on a paper towel. Serve with sour cream.

*If you don’t want them spicy, remove the veins and seeds from the serrano pepper.

 

Our Products

Contact

HEALTHY HEALTHY

SEND US YOUR BEST RECIPES

SEND

Enjoy a flavor that's good for your health.

For PoRtIONS 4
Dolores® Tuna Tostadas
PREPARATION:
You will need:

1 cup

1 bowl

1 spoon

Dolores® Tuna

Ingredients:

For the salad:

Oil to fry

2 cups of sliced cabbage

1 cup of shredded carrot

1 garlic

Vinegar and lemon juice

 

For the mayo:

1 cup of mayo

1 small can of chipotle pepper.

For the tostadas:

2 cans of Dolores® tuna in water (drained)

1 avocados cut into slices

1 pack of corn tostadas

 

 

For the cabbage and carrot salad:

Fry 2 cups of shredded cabbage in oil until slightly soft and mix in a cup of shredded carrots, add the chopped garlic and lastly, add in 2 tablespoons of vinegar or lemon juice, set aside and drain.

For the mayo with chipotle:

Blend 1 cup of mayo with ⅓ of a cup of chipotle pepper and then add salt. Spread one and a half spoons of mayo on each tostada. Drain the Dolores® tuna in water and spread it over each tostada. Cover the tuna with the cabbage and carrot salad. Place slices of avocado on top.

 

For PoRtIONS 4
For PoRtIONS 4

Copyrights © 2017 Pescados Industrializados S.A. de C.V.

wm