In my kitchen, I like to always have a few cans of tuna available. This allows me to quickly prepare a last-minute meal that’s full of sabor. Tuna is very versatile–it can easily be combined with many other ingredients and recipes.
I remember that when I was little, my mother frequently prepared tuna salad for us, as well as a juicy tuna with tomato sauce. The dish I’m presenting today is inspired by my mother’s preparation with a few modifications; I’ve made this recipe a bit drier to accompany more dishes, and have added potatoes, carrots and peas to provide a more vegetable-rich meal.
A little spice is a must in this dish, but on this occasion I didn’t use serrano peppers, which are standard in Mexican cooking. I decided to use a toque of chipotle chili pepper powder for a slightly different taste. I hope you enjoy it!
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