2 kg of tomatoes
1 tablespoon of olive oil or oil
1 large onion, finely chopped
1 tablespoon of fresh or dried oregano, thyme, or coriander, finely chopped
1 1/2 cups of cornstarch
2 cups of chicken broth
2 cans of tuna in oil (198g each)
2 tablespoons of lemon juice
oil for greasing
Mayonnaise:
1 egg white
2 tablespoons of lemon juice
3/4 cup of oil
2 kg of tomatoes
1 tablespoon of olive oil or oil
1 large onion, finely chopped
1 tablespoon of fresh or dried oregano, thyme, or coriander, finely chopped
1 1/2 cups of cornstarch
2 cups of chicken broth
2 cans of tuna in oil (198g each)
2 tablespoons of lemon juice
oil for greasing
Mayonnaise:
1 egg white
2 tablespoons of lemon juice
3/4 cup of oil
Blanch the tomatoes, remove the seeds, and puree them through a sieve
Blend the seed pulp with the tomato puree in a blender
Set aside
In a saucepan, heat the olive oil and sauté the onion until golden brown
Add the tomato cream, oregano, and simmer at a boil point
Reduce the heat, cover the pan, and let cook for 20 minutes
Add the cornstarch dissolved in chicken broth and stir constantly until thickened
Remove from heat, add tuna flakes and lemon juice, and mix well
Pour into a 23cm diameter mold, greased with oil, decorated with a hole in the middle
Let cool to room temperature
Chill in refrigerator until firm
Unmold and decorate with mayonnaise
For the mayonnaise: Beat egg white and lemon juice in a blender until thickened
Add oil gradually (in a thin stream) until a thick sauce forms, then use
Serves 10-12 people.
