Preparation

FILLING:
Cut the tuna into pieces and season with salt, piripiri, lemon juice (or vinegar) and chopped garlic clove and marinate for a few minutes.
Then take the sliced ​​onions to brown in a pan with olive oil. Add the tomatoes without skin or seeds and cut into small pieces. Let it go.
Lightly fry the tuna pieces in oil and add to the tomato stew.
Let the stew refine and gain consistency.
GENERAL PREPARATION:
Peel and cook the sweet potatoes and reduce the puree by adding a little of the cooking water.
Then add the corn flour gradually.
Remove small portions of the dough, fill with the filling, mold in a pastel shape and fry in very hot oil.

Ingredients

  • PASTA:
  • 500 g sweet potatoes
  • 500 g of corn flour
  • FILLING:
  • 250 g of fresh or preserved tuna
  • 1 Tomato
  • 1 chopped onion
  • 1 chopped garlic clove
  • 6 Chilli pods
  • 1 tablespoon of olive oil
  • 1 teaspoon of vinegar / lemon juice
  • Frying oil