Arepas filled with tuna salad and mayonnaise. Ever since Abel came into our life, arepas have become a daily fixture of our table. When I say daily, I mean DAILY: when we don't eat arepas for breakfast, we eat them for dinner.
The best arepas, in my opinion, are done telita-style. In other words, skinny as a thread (translated in Spanish as tela, hence the name telita) and homemade on a budare pan or comal, as it's called in Mexico.
The arepas in this post are the classic telitas, stuffed with one of my all-time favorites: tuna salad with mayonnaise, some chopped onion, diced tomato, and a few leaves of fresh cilantro.
The arepas are cooked on an iron budare —courtesy of Flatout, the flatbread brand that I'm extremely happy to work with and be sponsored by— which is perfect not only for arepas but for making cachapas.
The mayonnaise I used for the salad was sent my way by Just Mayo for my review, and I must say it did not disappoint me. In fact, it's me and my family's latest culinary addiction.
Without further ado, I present my recipe for one of the best arepa stuffings out there, and my personal favorite: tuna salad with mayonnaise.
Arepas Filled with Tuna Salad and Mayonnaise | Makes 4 Servings
1 5 oz can of tuna with olive oil (strained)
1/3 cup of onion, chopped
2/3 cup of tomato, diced left in a strainer for 5-10 minutes (to drain the juices)
2 Tbs of mayonnaise (I used Just Mayo)
1 Tbs of fresh cilantro leaves, chopped
2. Place the ingredients for the salad in a large bowl and mix them.
3. Cut the arepas open and fill them as you would a sandwich.
Etiquetas: arepas, breakfast, brunch, tuna, tuna salad, Venezuelan cuisine