Deli & Cheesy Tuna

I don't like seafood... I'm sorry, but I don't. 
I know I still have to eat fish, salmon, tuna, etc... but I don't eat shrimp, octopus and stuff like that... 
So, I know I should eat more fish, but I'm always looking for excuses not to. I found a recipe at Philadelphia Mexico site that moved me to try this new flavor. 
I didn't follow every step of the recipe, but still it was so yummy... my husband L-O-V-E-D it. He was trying to identify each one of the ingredients that composed this dish, but he couldn't... he started saying weird stuff so I just told him my recipe... 

And now, I'm sharing it with you!

So, for the Deli&Cheesy Tuna you will need:

  • 1/4 finely chopped onion (or 1/2 small onion)
  • 1 finely chopped garlic clove (or 1/2 tsp minced garlic, I use HEB's)
  • 190 gr Chipotle flavored Philadelphia cream cheese
  • 2 tuna cans (I used one tuna and one salmon can)
  • 1/2 tsp herbs (finas hierbas)
  • 1/2 tbsp EVOO
  • salt and pepper

Heat EVOO in a deep skillet, add onion and begin stirring (do not let the onion burn). 

When it becomes transparent, add the garlic and stir for a minute.

Drain the tuna, and when garlic and onion brown a little, add the tuna to the skillet.

Add the herbs and stir

Add the cream cheese in smaller pieces (squares) and continue stirring, until a creamy paste forms.

Taste it and if it still need salt and pepper, add to taste.

Stir and let it heat for 30 seconds. Now it's ready!! I decided to serve mine in my Giada's measuring cup.

My husbands prefers spicy food, so I remembered he brought me some chiles (catarina) from Chiapas when he went for a business trip. I decided to fried them, but before that, I decided to crush them. 

So again, I heated 1 tsp vegetal oil in a small skillet

Then crushed the chiles

Then fried them

Then top the tuna!!

We decided to eat them with crackers (I like corn and sea salt Salmas from Sanissimo)... grab your favs and try this easy-to-make and deli recipe!

  • When adding the tuna to the skillet, you can add canned vegetables -carrot, potato, corn, pepper rainbow (green, yellow, red, orange), celery-, olives, sun-dried tomatoes, or whatever you would like!
  • As topping you could use: caramelized onions, fried chorizo, chopped sun-dried tomatoes, chopped scallion, pico de gallo (chopped tomato, jalapeño and onion), anchovies.
  • Another tip: This could become a dip by adding 2 tbsp sour cream (or regular cream, I love Lyncott), 1 tbsp milk and mix everything with a hand blender or in a food processor.

I hope you enjoy it! any suggestions?

1 comment:

  1. Te la bañas! Me antojas demasiadoooo....que ricoooooo