top of page

Casuela de Atún

Casuela de Atún
Casuela de Atún

This dish wasn't my favorite growing up. As a matter of fact, I always had more rice and "maduros" (fried ripe plantain). I didn't like the fact that the vegetables were so roughly chopped that I could clearly see them. However, with time, the dish grew on me. Nowadays, I actually crave it. Grandma always used fresh tuna, and so do I.

This recipe yields 4 portions.


500 gr. of Tuna (chunks if canned)

4 tomatoes (chopped)

1 green bell pepper (chopped)

1 red bell pepper (chopped)

1 yellow pepper (chopped)

1 onion (chopped)

2 cloves of garlic (chopped)

1 Lime (juiced)

1 cup of black olives

1 tablespoon of canola oil

Salt and Pepper


  1. Sauté the vegetables, except the tomatoes, in the canola oil for 5 minutes until halfway cooked but still remaining crunchy. Add the tomatoes and turn off the heat.

  2. Add the tuna and black olives, season, and sprinkle with the lemon.

  3. 3. Serve with rice and "maduros" (fried ripe plantain).



Featured Posts
Recent Posts
bottom of page