1 pack (2 cans) smoked tuna piquant TRATA

2 onions, finely chopped

1 tsp paprika

1 tsp cumin

250g tomato, grated

200g nachos

100g mozzarella cheese, grated

Salt and pepper

For the sauce

2 tbsp mayonnaise

2 tbsp Greek yogurt

Juice from 1 lemon

 For serving

2 peppers, chopped

Spring onion, thinly sliced

Instructions

Open the cans of tuna and drain the oil and pour it straight into a hot skillet. Add the onions and cook over medium heat until soft. Add paprika, cumin, tomatoes, and season with salt and pepper. Stir and cook over medium heat for 10′ or until sauce thickens. When ready, add the tuna.

Preheat the oven to 200^oC. Arrange the nachos on a baking sheet, spread over the tuna-tomato sauce and sprinkle with mozzarella cheese. Roast for about 5′ until the cheese melts.

Prepare the yogurt sauce. In a mixing bowl combine the mayonnaise, yogurt and lemon juice. Serve with chopped peppers, onions and the yogurt sauce on the side.