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Enrollado de Atun

ECUADOR

Do tuna and mashed potatoes go well together? The answer is yes!

SUBMITTED BY

Marcella

Marcella’s mashed potato dish pushes the boundaries of what I thought mashed potatoes could do! Ecuadorian Enrollado de Atún is a traditional and flavorful dish that brings together mashed potatoes and tinned tuna in a comforting roll. This delicious roll is typically prepared by wrapping mashed potatoes around a generous filling of tuna, which is seasoned with aromatic herbs and spices. A staple in Ecuadorian homes, Enrollado de Atún offers a perfect combination of textures, with the creamy potatoes complementing the tender tuna. It is often served as a hearty appetizer, snack, or light meal, enjoyed by people of all ages. The dish is versatile, easily customizable with additional ingredients like vegetables or sauces.

Origins and Cultural Significance

The concept of rolling ingredients into a tortilla or dough is not unique to any single culture; it reflects a broader culinary tradition found in many cuisines around the world. Enrollado de atún, however, has its roots in the rich culinary heritage of Latin America, where fresh ingredients and bold flavors take center stage. Tuna, a staple in coastal regions, is often used due to its availability and nutritional value.

In many Latin American countries, food plays a crucial role in social gatherings and celebrations. Enrollado de atún is frequently featured at parties, potlucks, and family gatherings, serving as a tasty finger food that’s easy to prepare and share. The dish embodies the spirit of hospitality and community, allowing hosts to present a vibrant and flavorful option that appeals to various palates.

Ingredients

The ingredients for enrollado de atún are straightforward yet delicious. Key components typically include:

  • Canned Tuna: The star of the dish, canned tuna is convenient and rich in protein. It can be packed in water or oil, depending on your preference.
  • Tortillas or Dough: Flour tortillas are commonly used, but you can also use corn tortillas or a thin layer of pastry dough.
  • Cream Cheese: This adds creaminess and helps bind the filling, enhancing the overall texture.
  • Vegetables: Ingredients like diced bell peppers, onions, corn, or olives are often included for flavor and crunch.
  • Spices and Seasonings: Common seasonings include salt, pepper, garlic powder, and lime juice to brighten the flavors.

Preparation

Making enrollado de atún is a simple and enjoyable process. Here’s a step-by-step guide:

  1. Prepare the Filling: In a mixing bowl, combine drained canned tuna, softened cream cheese, and your choice of diced vegetables. Add spices and lime juice to taste, mixing everything until well combined.

  2. Assemble the Rolls: Lay a tortilla flat on a clean surface. Spread a generous layer of the tuna mixture evenly over the tortilla, leaving a small border around the edges.

  3. Roll It Up: Starting from one end, carefully roll the tortilla tightly, tucking in the edges as you go to enclose the filling. Repeat this process for the remaining tortillas.

  4. Chill and Slice: For best results, wrap the rolls in plastic wrap and refrigerate them for about 30 minutes. This helps the filling firm up and makes slicing easier. Once chilled, slice the rolls into bite-sized pieces.

Serving

Enrollado de atún is best served cold or at room temperature. It can be arranged on a platter and garnished with fresh herbs or served alongside dipping sauces like salsa or guacamole. The colorful presentation and bite-sized pieces make it an attractive option for gatherings and parties.

Variations

There are many ways to customize enrollado de atún to suit personal preferences. Some variations include adding avocado for creaminess, using different cheeses, or incorporating spices like cumin or chili powder for an extra kick. Additionally, you can experiment with different types of tortillas or even wrap the filling in lettuce leaves for a low-carb option.

Enrollado de Atún is not only loved for its satisfying taste but also for its convenience, as it uses simple pantry staples such as tinned tuna and potatoes. Its affordability makes it a go-to choice for families on a budget, while its authenticity and rich flavors continue to make it a popular dish in Ecuadorian cuisine. Whether you’re exploring Ecuadorian food for the first time or are a long-time fan, this savory roll will undoubtedly delight your taste buds.

Enrollado de Atun

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Ingredients
  

For tuna salad

  • 3 cans tuna drained
  • ½ cup cooked peas
  • ½ cup cooked carrots chopped into small cubes
  • 1 cup mayo
  • salt & pepper to taste

For potatoes

  • 1 kg Yukon Gold (or similar waxy yellow style) potatoes, about 4 large potatoes.
  • 4 cups water
  • 1 tsp salt
  • 1 Tbsp butter
  • 1 tsp Aji Amarillo paste or infused Achiote oil for coloring

To decorate (optional)

  • mayo
  • Aji Amarillo sauce
  • hard boiled eggs
  • cilantro
  • lettuce leaves

Instructions
 

  • In a large bowl, add the well-drained tuna, cooked carrots and peas, mayonnaise, salt and a pinch of pepper.
  • Stir with a spoon until all ingredients are well mixed. Taste and adjust the salt if necessary. If you wish, you can add a teaspoon of vinegar or lemon juice. Set aside to chill in the fridge.
  • Wash the potatoes, peel them, and cut them into smaller pieces.
  • Fill a pot with 4 cups of water and a teaspoon of salt, turn the stove on to high heat, when it is boiling add the potato pieces. Cook the potatoes for approximately fifteen minutes until they are tender.
  • When the potatoes are soft, turn off the stove and drain them. Mash with the technique of your preference until you obtain a smooth and homogeneous puree. No lumps please! Finely season the puree with two tablespoons of butter, salt and pepper. Optionally, add a teaspoon of Aji Amarillo paste or infused Achiote oil for additional yellow coloring.
  • Place a 24" (60 cm) piece of plastic wrap or a thick plastic bag on a suitable work surface. If you wish, spread a teaspoon of oil on the plastic wrap, this will help you remove the roll more easily. Pour all the puree onto the plastic wrap and flatten it into a 1/2" layer, then shape it into a smooth, uniform rectangle. You can use a utensil like fork, spoon, or spatula, but its easy even with your hands.
  • Spread the tuna salad evenly, covering two-thirds of the puree. Leave the last third with only mashed potato to seal the roll.
  • Pick it up with the plastic and start rolling until the edge of the puree is in contact with the filling. Immediately peel back the plastic.
  • Make a second turn by gently lifting the plastic and rolling towards the center, peel off the plastic again. Repeat this procedure until the wrapping is closed. Re-stretch out the plastic and use it to fully seal the log.
  • Put it in the refrigerator and let it chill for at least 30 minutes before serving. This helps it hold together when you slice it, and it tastes better cold.
  • Serve on a bed of lettuce, decorate with the aji, mayo, and chopped herbs. Slice disks off the log and eat plain or in the lettuce as a wrap.
Course: Dinner, Lunch
Region: Latin America
Diet: Gluten Free

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