Tuna Picadillo


Tuna fish is low in saturated fat and high in omega-3 fatty acids. It contains DHA, which aids in optimal brain function.


  • 3 tomatoes
  • 1 small piece of onion
  • ½ tsp cumin
  • 1 clove garlic
  • 1 pickled jalapeño (including some of the brine)
  • 1 TBSP Nutrioli®
  • 3 carrots, peeled and diced
  • 3 potatoes, peeled and diced
  • ½ cup diced olives
  • 1 cup cooked peas
  • 2 cans tuna in water (drained and flaked)
  • Juice of 2 oranges
  • Salt and pepper
    Valor nutritivo por porción

  • 287 kcal
  • 6g Fats
  • 22g Proteins
  • 36g Carbohydrates


  1. Puree raw tomato, onion, cumin, garlic, pepper, jalapeño and brine in blender.
  2. Strain and pour into a skillet with Nutrioli® over medium heat. Cover and let simmer for 5 minutes. Reduce heat and add carrots, potatoes, diced olives and more jalapeño, if desired.
  3. Cover and let simmer for 15 minutes. Once vegetables are tender, add peas.
  4. Carefully incorporate tuna and then add orange juice. Adjust salt and let simmer for a few minutes to allow flavors to blend. Can be served over toast or with tortillas.



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