Griffith TeresaThanks to the use of canned tuna, the dish is prepared very quickly. Sweet peppers, tomatoes and onions are roasted for just a few minutes and give the funcho dish a bright color and juiciness.
Ingredients (for 2 servings)
Funcho (glass noodles) – 100 g
Canned tuna in oil – 185 g
Red bell pepper – 100 g (0,5 pc.)
Tomato – 100 g (1 unit)
Onions – 80 g (1 medium-sized)
Ground turmeric – 0,25 teaspoon
Hummelsuneli – 0.5 tsp.
Salt – 0.25 teaspoon (to taste)
Ground black pepper – a pinch (to taste)
Sunflower oil – 45-60 ml (3-4 tbsp. spoons)
Step by step recipe
Prepare the necessary ingredients. Tuna I have shredded, you can take canned tuna slices and mash with a fork along with butter.
The first thing to do is to read the recommendations on the package for the funchos. According to the instructions on my package glass noodles should be placed in a container and pour boiling water (water should completely cover the funchosa) for 3-5 minutes.
I left the noodles in the boiling water for 4 minutes – the funchos increased slightly in volume and became softer.
Toss the hazelnuts in a colander and let the water drain.
Once the water has drained, the funchosa is ready to be used again. Set the noodles aside for a while.
Peel the onion and cut into small cubes.
Peel the bell peppers from the seeds and cut into strips.
Cut the tomato into small cubes.
Heat the sunflower oil in a frying pan. Put chopped vegetables in the hot oil.
Over high heat, fry vegetables for 2 minutes, until soft. Season with salt and pepper, sprinkle in ground turmeric and honeysuneli (or your favorite seasonings and spices).
Continue to stir-fry the vegetables for another 2-3 minutes over medium heat, stirring.
In the skillet to the roasted vegetables, transfer the hazelnuts.
Also add the tuna in oil.
Stir thoroughly and heat the dish over medium heat for about 2 minutes. Remove the pan from the stove.
Funchola with tuna and vegetables is ready to serve.
Bon appetit!