Stewed TUNA Cactus And Saltfish For Breakfast LIVE (NOPALES & BACALAO)

saltfish

🥗Healthier: smoked mackerel

💰Cheaper: canned sardines

Canned sardines are often less expensive and still provide a similar texture.

cactus

🥗Healthier: zucchini

💰Cheaper: green beans

Green beans are more widely available and can mimic the texture.

canned tuna

🥗Healthier: canned salmon

💰Cheaper: canned mackerel

Canned mackerel is often cheaper and offers a similar flavor.

Trim the cactus pads to remove the thorns using a knife and a napkin or gloves, running the knife down the back and sides to remove prickles.

Select younger cactus pads for easier cooking and better texture.

Boil the trimmed cactus in salted water until tender, about 10 minutes.

Drain the cactus and chop it into bite-sized pieces.

In a skillet, heat olive oil over medium heat and sauté chopped onion, garlic, and bell pepper until soft, about 5 minutes.

Add chopped tomato to the skillet and cook until softened, about 3 minutes.

Stir in the drained canned tuna, flaked saltfish, and chopped cactus, mixing well.

Season the mixture with lime juice, black pepper, thyme, and hot pepper to taste.

Cook for an additional 5 minutes, stirring occasionally.

Garnish the dish with chopped scallions, carrot, and parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary