Preparation

Shred tuna, wash in cold water and squeeze well. Wash and squeeze it as many times as necessary to remove the excess salt and until, when you taste it, it seems at the ideal point.

Put the tuna in a bowl, add the onions, tomatoes and peppers, all chopped into small cubes. Add the olive oil, stir and add the vinegar. Mix again and store in the refrigerator for at least 2 hours.

Ingredients

  • 600 g of tuna for estupeta
  • 2 Onions (cut into thin moons)
  • 3 Tomatoes (ripe but hard, cut into cubes)
  • 2 green peppers (cut into cubes)
  • Olive oil to taste
  • Vinegar to taste