2 tablespoons of olive oil
1 medium onion, finely chopped
1 cup of grated carrot
1 can of tuna in oil
5 tablespoons of all-purpose flour
2 tablespoons of butter
2 cups of milk
1 tablespoon of nutmeg
2 tablespoons of prepared seasoning (fondor)
1 cup of heavy cream
½ cup of crushed cream-cracker biscuits
½ cup of grated Parmesan cheese
Salt to taste
2 tablespoons of olive oil
1 medium onion, finely chopped
1 cup of grated carrot
1 can of tuna in oil
5 tablespoons of all-purpose flour
2 tablespoons of butter
2 cups of milk
1 tablespoon of nutmeg
2 tablespoons of prepared seasoning (fondor)
1 cup of heavy cream
½ cup of crushed cream-cracker biscuits
½ cup of grated Parmesan cheese
Salt to taste
Heat the olive oil in a pan and cook the onion until golden
Add the carrot and tuna, and cook for three minutes. Reserve
In another pan, fry the flour in butter and add the milk gradually, stirring constantly until it thickens
Add the nutmeg and prepared seasoning
Stir and reserve
Preheat the oven to high temperature
Combine the heavy cream and reserved tuna
Mix well
Serve in a refrigerator or, if desired, in tuna cake shells greased with oil
Sprinkle with biscuits and cheese
Bake for 30 minutes or until golden brown
Serve immediately.
