Smoked Tuna Piquant with Nachos and Yogurt sauce








  • 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


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 200oC. 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.

For serving

2 peppers, chopped
Spring onion, thinly sliced

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