Try this delicious timbale of Yellowfin Tuna Loin in Dolores® water, mango with white rice, an idea for these days of Lent.

TIMBALE OF TUNA WITH MANGO

Ingredients

4 Portions

             Measurements             Original             Grams, liters             Ounces, pounds             Cups, Tablespoons           

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• 2 cups chicken soup
• 1 clove garlic
• 1/4 onions
• 3 tablespoons vegetal oil
• 1 cup white rice, rinsed and soaked in hot water
• 1 pinch salt
• 1/4 cups coriander
• 1 1/2 cups Yellowfin Tuna Loin in water Dolores®
• 4 tablespoons onion, finely chopped
• 1/4 cups mayonnaise
• to taste salt
• to taste black pepper
• 1/2 cups cherry tomato
• 1/2 cups cucumber, Persian, quartered with shell
• 1/4 cups red onion, finely chopped
• 1/2 cups mango, diced
• 1/2 cups avocado, diced
• 4 tablespoons coriander, finely chopped
• 1 lemon juice
• 2 tablespoons olive oil
• 1 tablespoon sherry vinegar
• to taste salt
• to taste black pepper
• to taste sesame seed
• to taste black sesame seed, to decorate
• to taste coriander, to decorate

Preparation

For the rice, blend the chicken broth, garlic and onion. Reservation. Heat the oil over medium heat, add the rice and fry for 7 minutes or until golden brown, add the chicken broth, the coriander, season with salt. Cover and cook for 20 minutes over medium heat. Reservation.

In a bowl mix the Yellowfin Tuna Loin in Dolores® water, the onion, mayonnaise, salt and pepper, mix until integrated.

In another bowl, mix the cherry tomato, Persian cucumber, purple onion, mango, avocado, coriander, lemon juice, olive oil, sherry vinegar, salt, and pepper.

In a previously greased metal ring, pour a little of the compacted rice with the help of a spoon, add the Yellowfin Tuna Loin in Dolores® water, the mango mixture and compact. Refrigerate for 20 minutes.

Carefully unmold and decorate with white sesame, black sesame and coriander. Enjoy.

https://us.kiwilimon.com/recipe/fish-and-seafood/timbale-of-tuna-with-mango