This tuna and corn antipasto with palmitos and other vegetables is surely the antipastic recipe easier to make the world and we teach you right now in recipes. Look well because you will do it in less than 10 minutes but then it is convenient to put it at least 1 hour in the fridge to serve it very fresh.
| 🚻 4 Diners | 🕘 10m | 🍵 Enfarastadad Low | 🤯 |
| Ingredients to make tuna and corn antipasto: |
| 1 can of drained tuna 1 can of palmitos 1 handful of mozzarella a dice 4 units of tomatoes to dice 1 handful of pickles or pickles 1 pinca of salt 1 jet of oil 1 jet of vinegar 1 can of drained corn |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make tuna and corn antipasto:
1. Mix all the ingredients in a bowl with a spoon. You can mix it in the order that appear in the list of ingredients or everything at once, as you prefer.
2. Take the antipasto of tuna and vegetables to the refrigerator 1 hour.
3. Serve the antipasto of tuna and fresh corn past that time and accompany some salty oil cookies. Do not miss the antipasto of Venezuelan tuna to try another delicious version of this recipe.
