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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

Chipotle pepper

For the tostadas:

2 cans of Dolores tuna in water

1 avocados cut into slices

1 pack of corn tostadas

 

 

For the cabbage and carrot salad:

Fry 2 cups of shredded cabbage in oil and mix in a cup of shredded carrots, add the chopped garlic and lastly, add in 2 spoons of vinegar or lemon juice.

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
Dolores Tuna Salpicon
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 a triangle shape

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 the 3 spoons of olive oil into a pan and fry the onions, just until they are slightly soft. Then let them cool down. Heat 2 cups of water and boil the peas and carrots until soft. Drain and put them 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
You will need:

1 cup

1 frying pan

1 spoon

Dolores Tuna

Ingredients:

For the dressing:

½ cup of Jocoque or 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 lightly battered

⅓ cup of breadcrumbs

½ cup of canola oil to fry

PREPARATION:

For the dressing:

Mix the Jocoque 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 battered egg and bread crumbs. Make the croquettes and place them over a dish. Heat the oil in a pan and fry the croquettes on different turns. Place them over a paper towel. Serve with the Jocoque.

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

 

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