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Ingredients

  • 2 cans BRUNSWICK® TUNA, drained
  • 1 lb. cassava (yucca), peeled and boiled, inner vein removed
  • 2 tbsp. / 30 mL olive oil
  • 4 cloves garlic, chopped
  • 2 onions, sliced
  • 2 pimento peppers, seeded and chopped
  • 1 hot pepper, seeded and chopped
  • 1 red or green bell pepper, seeded and cut into julienne
  • 2 tbsp. chopped parsley
  • 1 tsp / 5 mL lime juice

Directions

  • Cut cassava into 1" strips. Heat oil in a frying pan.
  • Sauté garlic and onion until onions are browned at the edges.
  • Add peppers, cook for a few minutes.
  • Add BRUNSWICK® TUNA and cassava, and continue cooking until cassava is slightly golden at the edges.
  • Sprinkle with parsley and lime juice. You may drizzle additional olive oil before serving.

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