2 tablespoons of olive oil
1 large onion, thinly sliced
500g of cleaned and flaked tuna
1/2 cup (chopped) of black olives (60g)
3 packets of fish seasoning (Hondashi)
3 tablespoons of unsalted butter
1/2 cup (chopped) of all-purpose flour
1 and 1/4 liters of milk
1 bottle of coconut milk (120ml)
1 package of pasta dough
100g of grated mozzarella
2 tablespoons of olive oil
1 large onion, thinly sliced
500g of cleaned and flaked tuna
1/2 cup (chopped) of black olives (60g)
3 packets of fish seasoning (Hondashi)
3 tablespoons of unsalted butter
1/2 cup (chopped) of all-purpose flour
1 and 1/4 liters of milk
1 bottle of coconut milk (120ml)
1 package of pasta dough
100g of grated mozzarella
In a medium saucepan, add the olive oil and bring to high heat to warm it up
Add the onion and sauté for 3 minutes or until translucent
Add the tuna, olives, and one packet of Hondashi, and sauté for 2 minutes
Remove from heat and reserve
In a medium saucepan, add the butter and bring to high heat to melt it
Add the flour and mix until starting to brown
Add the milk and remaining Hondashi, and cook while stirring constantly (about 3 minutes)
Add the coconut milk, mix, and remove from heat
In a large rectangular baking dish (35x22cm), make layers with the sauce, pasta dough, sauce, and tuna refogado, ending with sauce
Sprinkle mozzarella and place in a medium oven (180°C) preheated for 20 minutes
Remove paper and let it rest for another 10 minutes
Remove from oven, wait 5 minutes, and serve immediately.
