Sweetcorn arepas with potato salad and tuna belly
Total time65 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 65 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Nut-free and 4 more Indicative dietary requirements
View full classification 22 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Starter
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Sweetcorn canned, drained 200 g
- Brown sugar 15 g
- Precooked maize flour 80 g
- Butter 20 g
- Mozzarella 100 g
- Salt 2 g
- Mayonnaise commercial pasteurised 150 g
- Potato 400 g
- Carrot 100 g
- Egg 50 g
- Olives pitted green 50 g
- Pickles 40 g
- Tuna belly oil-packed, drained 120 g
- Parsley 3 g
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Method
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Boil the washed whole potato for 30–35 minutes and the carrot for 15–20 minutes until tender. Boil the egg separately for 10 minutes. Cool, peel and dice everything. Mix with the olives, gherkin and mayonnaise, then refrigerate.
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Blend the drained sweetcorn. Mix with 70 g pre-cooked maize flour, sugar, 10 g melted butter, mozzarella and salt. Rest for 10 minutes. Shape four 1 cm-thick discs, using the remaining flour for dusting.
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Cook the discs in the remaining butter in a frying pan over medium-low heat for 5–6 minutes per side until cooked through. Cool slightly on a rack, then top with the salad, tuna belly and parsley.
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