Arepas with tuna and avocado

We traveled to Venezuela to prepare some delicious arepas, have you ever made arepas at home? If the answer is no, simply tell you to take notes and prepare them, because they are very easy to make and they are delicious, and you can also fill them as you like.

Ingredients: 4 people

Difficulty: medium

Time: 30 min

For the arepas:

260 g of precooked corn flour (PAN)

400 ml of warm water

30g extra virgin olive oil (or butter)

1 tablespoon of salt

For the filling:

2 small cans of natural tuna

1 avocado

3 tablespoons of mayonnaise

1/4 red onion

mesclun

fresh coriander

Preparation:

First of all we prepare the filling, as simple as putting the drained tuna in a bowl, the peeled and chopped avocado and the chopped onion. Add the mayonnaise and mix well. We reserve in the fridge.

Now we prepare the arepas, to do this we put the warm water, the tablespoon of salt in a bowl and mix until the salt dissolves. We put the precooked cornmeal on the water at the same time that we mix. Add the extra virgin olive oil and mix. Once the water has been absorbed, we knead a little with our hands inside the bowl. To form the arepas is as simple as wetting our hands in warm water, taking a portion of dough and shaping it. The amount does not matter, it will depend on the size you want to make the arepas. We form a ball and then flatten them with the palms of the hand. We leave them on baking paper and covered with a damp kitchen paper. It is important that the dough is always covered with damp paper because it dries very quickly.

To cook the arepas, paint a 24 cm Connect pan with a little oil, place the arepas and cook them for 5 minutes on each side over low heat. Once ready, leave them wrapped in a clean cloth to keep them warm while we cook the rest. To fill them we open them in half without reaching the end of the whole. First, we put several leaves of mesclum and then a generous spoonful of the mixture that we had reserved, we finish with a little fresh coriander (optional).

Photos and recipe by MJ .