Cilantro Picadillo

Name: Cilantro Picadillo
Total time: 3600 s
Yield: 3 servings
Ingredients: 1 can whole peeled tomatoes (Martinete or similar, about 14 oz/400 g); 2 cans tuna belly (about 5 oz/140 g each); 1/2 onion; 1 bunch cilantro; Extra virgin olive oil, wine vinegar, salt

Juana Cinta Vaz Rodríguez @JCinta

Huelva

This picadillo is very typical of my province, Huelva, and you can find it on the menu at many taverns. It's usually served in a clay dish and eaten with a spoon because it's brothy, and it's best enjoyed with a good piece of bread. I hope you like it!

Juana Cinta Vaz Rodríguez @JCinta

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Ingredients

1 hour

3 servings

1 canwhole peeled tomatoes (Martinete or similar, about 14 oz/400 g)
2 canstuna belly (about 5 oz/140 g each)
1/2onion
1 bunchcilantro
Extra virgin olive oil, wine vinegar, salt

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Steps

1 hour

1

Gather all the ingredients you'll need for the recipe. Use a mixing bowl to prepare the picadillo. Start by opening the can of tomatoes.
2

Remove the tomatoes one by one and cut them into pieces with kitchen scissors. Be careful, as they have juice inside that can splash! Reserve the juice from the can.
3

Peel, chop, and add the onion to the bowl with the tomatoes.
4

Mix the tomatoes and onion. Wash the bunch of cilantro, chop it, and add it to the bowl.
5

Mix all the ingredients again. Open the cans of tuna belly and drain the oil into the bowl.
6

Take the tuna belly fillets out of the can, cut them into pieces, and add them to the mixture.
7

Stir the picadillo with a spoon and add a generous drizzle of extra virgin olive oil and another of wine vinegar.
8

Add a little salt to taste and mix well so all the flavors combine.
9

Finally, pour in the reserved tomato juice and mix so it is evenly distributed.
10

Taste and adjust the seasoning if needed. Keep in the refrigerator to serve chilled. Serve in individual bowls and enjoy!