Presto Pasta Nights #87: Codito con Tuna 
From my childhood: Codito con Tuna
This is my entry for PPN #87, which I am hosting this time. I apologize for the short delay of my post...I have been in the wine country of Argentina, in a tour through the most important wineries in the different provinces, a program just for the top sommeliers from Venezuela, Colombia, Costa Rica and Panamá. Thank you Wines of Argentina for this one in a lifetime opportunity! Muchas gracias!
When I think of food I think of the good times and places I visited when I experienced such dishes or simply inhaled for the first time the perfume or in cases, the unforgettable not-so-good smells of this or that. Many things come to my mind, including the days that would never come back, the time spent with people that I do not see anymore, and friends and relatives who passed away. Great memories, each and everyone of those bring me joy,...bring a sight and the longing for the land of the long ago.
It is like a library of smells and flavors, an array of vivid colors coming along with the breeze and the mist in the air, the unique expression of each place.
Going as far as I can, always I find one dish I can taste in my mind with the only thought of it: Codito con Tuna. I remember being a little girl and asking my mom to prepare it to me, time after time, after time... I loved it so much. And now, my little niece Alexa loves it to...it must be in a good, healthy and fun way, the Latin American version of "macaroni and cheese!"
It is very easy to prepare and you can prepare it in advance and store it in the fridge, covered, for up to 3 days. It is delicious cold with a salad, or warm it up a little bit in the microwave (1-3 mins) if you prefer.
For the pasta:
Cook 2 cups of elbow pasta according to the manufacturer's directions. Drain, wash in cold water and drain again. Reserve in a clean bowl and add some olive oil, so it doesn't stick together. Add the "tuna sauce" and serve with a delicious salad with lettuce and other veggies for a complete meal.
For the tuna sauce:
Since I love the "solid tuna in olive oil or water," I will suggest you use them for this recipe. But, you can actually use any kind of canned fish, drained, for this recipe.
Since I love a lot of tuna in this dish, I will suggest you use 2 small cans. But, you can actually use 1, it is up to you. As you can see, this recipe is very flexible, it is mostly about what you have available at the time and how do you want it!
After you open the can and drain the water (if you are using tuna in water), separate the chunks using a fork. If you are using tuna in olive oil, I suggest you do NOT drain it. You know...it's not a good idea to discard the good stuff hahaha
Add 1/2 to 1 cup of mayonnaise or sour cream, or a combination of both to it. Add 1/2 cup chopped onion, 1/3 cup chopped celery, 1/2 cup frozen mixed veggies (corn, petit pois, carrots, etc) if you want to kick it up a bit, and a pinch or two of comino (ground cumin). Adjust seasonings and mix it well. Add to the cooked elbow pasta, mix well and serve.
Serving suggestion: it is delicious with a salad made with fresh lettuce, tomatoes and onions, OR create something fun and colorful to match this traditional easy to prepare dish, that will please the little ones and adults too.
Buen provecho!
Chef Melissa
- by Chef Melissa
- November 02, 2008
- 1:18 am
Links Favoritos
Panama
- Clasificados Encuentra24
- * Panama Hotels - Veneto Hotel
- Presidencia de Panamá
- Autoridad de Turismo Panamá
- Municipio de Panamá
- La Prensa Web
- Panama America
The world is talking, are you listening?
- Boquete Guide
- Cabbage Soup Diet
- Anne Walker's Kalu Yala
- Cocinerita - Aristóloga
- ChowTrek - Road Feasts
- Global Voices
Panama Restaurants
- Chef Willy Diggelmann - 1985
- La Posta Panama
- Chef Rafael Ciniglio - Restaurante Las Americas
- Ten Bistro by Fabien Migny
- Chef Clara Icaza - Limoncillo
Personal Chefs
Latinolicious
Blogs That Cook
Comentarios
-
Jacqueline ivette santamaria gonzalez dice en Los Mejores Restaurantes - Places to Visit in Panama: Mosto Bistro (Chiriqui)
La próxima vez que este por panamá , los visitare .
-
Dan dice en Hot & Delicious from the Tropics: Luscious Thai Truffles
They sound delicious! I’ll definitely be giving these a try.
… -
Manuel dice en Arroz con Frijoles Negros y Chimichurri de Culantro - Black Beans and Rice with Culantro Chimichurri
Great job!
Archives
Recetas Deliciosas
- ‘Bobó de Camarão’ Camarones en Salsa Cremosa de Yuca
- La Receta del Dia: Pescado relleno de arroz con coco, tocino y lemongrass
- Descubriendo nuevos sabores: Ensalada de Arroz Integral con Pollo
- Croquetas de Pollo
- Brigadeiro: Eterno e insustituible!
- Holiday Sweetness: “The Sweet Tooth from the Tropics”
- La Receta del Dia: Pan de Guineo con Pepita (Banana cashew nut bread)
- Pionono al merengue de café y relleno de chocolate con pepita
- La Receta del Dia: DULCE DE LECHE!!!
- La Receta del Dia: Ensalada de Cangrejo y Mango
Comments
11.02.08 at 06:37 AM |
Lovely looking salad. It’s great for kids of all ages. Thanks for sharing with Presto Pasta Nights. And thanks for hosting. I’m looking forward to the roundup.
——-
05.07.09 at 11:25 AM |
Hello Chef Melissa, Really such a useful information you share here. Thanks for sharing it!
05.16.09 at 05:03 PM |
I will have to try out that recipe. The pictures of the food are so tantalizing, now I’ve got to go find something to cook! The next grocery shopping trip that I take, I’ll be picking up the items for this recipe. It looks good, and by the way you describe it, the dish also tastes the same. Can’t wait to try it!
09.06.09 at 01:01 PM |
Tasty salad I should say! I tried a great number of recipes but such one I met for the first time. It’s worth adding to all recipes books
09.14.09 at 07:41 PM |
Does this salad need to be placed on a whole leaf or can you shop up the lettuce as well? What do you think would be best?
04.23.10 at 12:20 PM |
it is delicious with a salad made with fresh lettuce it iseasy to prepare dish, that will please the little ones and adults too.
Share Your Comment