MEXICAN TUNA SOUFFLE WITH POBLANO AND CHEESE -

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My mom used to make this Mexican Tuna Souffle with Poblano and Cheese very often when we were kids. It is an easy and delicious recipe made with canned tuna. It is made with layers of Chile Poblano, melting cheese, Mexican Crema and Tuna seasoned with onion, garlic, and oregano in a tomatoes sauce. In Mexico is also known as the Pastel de Atun recipe although the Mexican Tuna Pastel is served and made cold. This oven bakes Mexican Tuna souffle is more like a lasagna made easy. Really I bet that this recipe will soon become one of your family favorites. All the ingredients are really affordable and you might already have them at home!

Mexican Tuna Souffle

INGREDIENTS

1 teaspoon avocado oil or your preferred cooking oil
1 teaspoon of garlic
3/4 cup diced onion
1 cup diced tomato
3 canned Tuna or 21 oz or 900 gr
2 cans of tomato puree 30 oz or 850 gr
1 teaspoon oregano
12 slices of bread
2 poblano peppers
1/4 cup Mexican cream
1/2 cup of grated melting cheese

How to make Tuna Souffle step by step

Start by adding a little oil to a pan and then add the garlic, saute for a few minutes and add the onion and tomatoes.
Let the veggies cook until they change color and then add the 2 cans of tomato puree and the tablespoon of oregano

Let it steam for about 8 minutes.

Take the slices of bread, I always have whole wheat at home but you can use white bread with no problem. Get rid of the edges.
Spread a little of the tuna with the tomato salsa and then cover with slices of bread
Add another layer of tuna, and then spread 3 tables spoons or Mexican crema and some melting cheese, then add the poblano pepper slices.
The poblano needs to be roasted, skinless, and with no seeds.

Then add another layer of bread, and keep the same process until your oven-safe container is filled up to the top.
Cover with foil paper and place in the oven at 360f or 180celcius for about 25 minutes.

Take off the foil and use the oven broil to give some color to the melted cheese that is on top, it might onmy take you about 30 to 40 seconds to have it ready.
The best part about this Mexican pastel de atun or Mexican Tuna Souffle is that you can either eat it cold or warm! it is delicious both ways!

What is Pastel de Atún

The Pastel de Atún is a very popular dish around Latin America. It is very easy to make as well as affordable so people in Mexico use it a lot as the main dish in Piñatas, baby showers, and Family or Friends reunions. This tuna souffle is also known as Pastel de Atún, but usually, pastel de atun is made in cold following the same process of layers of tuna and bread.

Mexican tuna Souffle with poblano

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Autor: Laura Muller

Ingredientes

1 tsp avocado oil or your preferred cooking oil
1 tsp garlic
3/4 cup diced onion
1 cup diced tomato
3 canned tuna
2 cans of tomato puree 30 oz
1 tsp of oregano
12 slices of bread
2 poblano peppers
1/4 cup of mexican cream
1/2 cup of grated melting cheese

Elaboración paso a paso

Start by adding a little oil to a pan and then add the garlic, saute for a few minutes and add the onion and tomatoes.
Let the veggies cook until they change color and then add the 2 cans of tomato puree and the tablespoon of oregano
Let it steam for about 8 minutes.
Take the slices of bread, I always have whole wheat at home but you can use white bread with no problem. Get rid of the edges.
Spread a little of the tuna with the tomato salsa and then cover with slices of bread
Add another layer of tuna, and then spread 3 tables spoons or Mexican crema and some melting cheese, then add the poblano pepper slices.
The poblano needs to be roasted, skinless, and with no seeds.
Then add another layer of bread, and keep the same process until your oven-safe container is filled up to the top.
Cover with foil paper and place in the oven at 360f or 180celcius for about 25 minutes.
Take off the foil and use the oven broil to give some color to the melted cheese that is on top, it might onmy take you about 30 to 40 seconds to have it ready.
The best part about this Mexican pastel de atun or Mexican Tuna Souffle is that you can either eat it cold or warm! it is delicious both ways!

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Laura Muller

Soy Laura Muller, en «Las Recetas de Laura», te enseño a preparar recetas de comida mexicana y platillos internacionales de manera saludable.

Descubre recetas bajas en grasa con sustitutos nutritivos, sin sacrificar el delicioso sabor. Únete a mí en este viaje culinario donde la salud y el placer van de la mano

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