Corn Arepa with Tuna and Avocado Salad

In this Corn Arepa with Tuna and Avocado Salad recipe arepas are topped with a refreshing and flavorful tuna and avocado salad. 


Ingredients
For the Arepa
1
cup
corn arepa flour (masarepa)
3/4
teaspoon
salt
1 1/4
cups
warm water
For the Salad
2
tablespoons
Olive Oil
1/2
small white onion, diced
1
can
Bumble Bee® Prime Fillet® Solid White Albacore in Water, lightly drained
1
Hass avocado, peeled, seeded and diced
*
juice of 1/4 lemon
2
tablespoons
fresh cilantro, chopped
1
tablespoon
Greek yogurt
*
salt and pepper to taste
Directions
In a deep bowl, mix corn flour and salt. Add warm water little by little. Using your hands, start to mix, keeping a steady circular motion while mixing.
Mix until you have a homogeneous mixture that does not stick to your hands. With your hands, divide dough into equal balled portions then press between palms of your hands to create a flat patty or "arepa" shape.
Place arepas in a pan or flat non-stick skillet at medium heat and cook for approximately four minutes on each side. Cook until they are golden on each side. Set aside.
In a medium sauté pan, add olive oil and onion and cook until translucent. Add tuna and sauté for 3-4 minutes.
Transfer the sauté to a bowl and allow it to cool briefly. Once cooled, add avocado, lemon juice, cilantro, yogurt, and salt and pepper to taste.
Top arepas with salad or, if you prepared larger arepas, stuff them with the mixture.

The base number of servings for this recipe is 12
OK

Categories 

Family-friendlyFish

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