4 cans of tuna in water La Sirena

  • 6 servings
  • 40 minutes
  • Guatemala
  • 4 cans of Tuna in water La Sirena
  • 5 onion stalks (preferably green)
  • 1 bunch of coriander
  • 8 green tomatoes
  • ½ pound of tomatoes
  • 5 chili peppers green
  • Bread
  • Oil
  • Corn dough
  • 1 ½ liter of water or chicken consommé
  • Salt and pepper


In a pot, place water or chicken consommé, about 1 ½ liter with a few pinches of salt for 15 minutes; You can add spices such as coriander, spearmint, celery.


In the same pot, place the onion stem, coriander, green tomatoes and bell peppers for 5 minutes. Remove and blend with the toasted French bread, this gives body and consistency to what the sauce will be. Reserve the broth that will be used for the jocón sauce.


Place the sauce prepared in the blender in a saucepan. Add two cups of the chicken broth and leave over medium heat for 10 minutes to release the flavors of the chiles and create a thick sauce.


Add the dough to firm up the type of thickness you want. Add the Tuna in La Sirena® water (previously drained) and adjust the flavor with salt and pepper to taste.


Serve in a bowl, you can add cooked potatoes (optional). Serve with avocado, white rice and tamales.