If you want to prepare a nutritious recipe to please the whole family, this is the perfect recipe, it combines several flavors and nutrients that everyone likes! Bon appetit!
INGREDIENTS FOR TUNA "À BRÁS" WITH PINEAPPLE
Here you'll find all the ingredients needed to make this recipe:
● Canned tuna
● Pineapple
● Onion
● Olive oil
● Pepper
● Potatoes
● Egg
● Egg yolk
● Parsley
● Salt
● Vegetable oil
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE TUNA "À BRÁS" WITH PINEAPPLE
Peel the potatoes, wash them and cut into thin sticks. Season with salt and fry in hot oil. When the potatoes are fried, place them in a dish with absorbent paper and set aside. Whisk the whole egg in a bowl; set aside.
In a saucepan, add the olive oil, the chopped onion and sauté on a low heat until the onion start to turn golden brown. Add the shredded tuna and the pineapple cut into pieces, stir and cook about three to four minutes, stirring occasionally. Then, add the potatoes and mix gently. Remove briefly the pan from heat and let cool slightly. Pour the beaten egg, mix well and place back the pan over low heat for more two to three minutes.
Turn off the heat and add the egg yolk and the chopped parsley. Mix gently and serve.
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Tuna “à Brás” with pineapple
If you want to prepare a nutritious recipe to please the whole family, this is the perfect recipe, it combines several flavors and nutrients that everyone likes! Bon appetit!
5.00 from 2 reviews
- 400 grams (14 ounces) canned tuna
- 6 pineapple slices (about 300 grams (10 1/2 ounces))
- 1 medium onion
- 50 ml (1/4 cup) olive oil
- Pepper (to taste)
- 900 grams (2 pounds) potatoes
- 1 whole egg
- 1 egg yolk
- Parsley (to taste)
- Salt (to taste)
- Vegetable oil for frying
- Shred the tuna with a fork and cut the pineapple slices into pieces; set aside.
- Peel the potatoes, wash them and cut into thin sticks. Season with salt and fry in hot oil. When the potatoes are fried, place them in a dish with absorbent paper and set aside. Whisk the whole egg in a bowl; set aside.
- In a saucepan, add the olive oil, the chopped onion and sauté on a low heat until the onion start to turn golden brown, stirring occasionally. Add the tuna and the pineapple, stir and cook about three to four minutes, stirring occasionally. Then, add the potatoes and mix gently. Remove briefly the pan from heat and let cool slightly. Pour the beaten egg, mix well and place back the pan over low heat for more two to three minutes.
- Turn off the heat and add the egg yolk and the chopped parsley. Mix gently and serve.
