Toasted tuna in tomato sauce

A rich choice to satisfy that craving. This recipe is ideal for Lent and has all the flavor of Chef Oropeza.

Ingredients

• 1 tablespoon canola oil
• 1 onion, chopped
• 1 garlic clove, finely chopped
• 11/2 cups of water packed tuna, drained
• 1/2 cup tomato puree (tomato)
• 2 tablespoons green olives, sliced
• 1 tablespoon capers
• 2 chipotle peppers marinated
• 1 tablespoon dried oregano
• A pinch of salt and pepper
• 4 tablespoons fresh parsley, chopped
• 8 baked toast
• 4 tablespoons low-fat mayonnaise
• A touch of dried oregano

Preparation

INGREDIENTS PREPARATION Heat oil in a pan, add the onion and garlic, and cook until they turn transparent tone. Add the tuna and tomato paste (tomato), includes olives, capers and chipotle peppers, and boiled. Put the oregano, salt and pepper. Cook for 2 minutes over low heat. Remove and integrates the parsley. Combine and set aside. Place on each toast, half a tablespoon of mayonnaise, oregano and a portion of the tuna mixture. Serve immediately.

Servings: 4

Preparation time:  20 min

Ready in:  20 min

Country:  Mexico

Season / Occasion: All year

Main ingredient:  Fish and Seafood