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Recipe of Tuna suck

Vida Recetas Editorial

Tuna suck (chupe de atún) is a classic of Chilean cuisine, a comforting gratin dish that combines the flavor of tuna with a base of bread soaked in milk and cream. Originating from the central-southern zone of Chile, this baked stew is perfect for a family lunch or casual dinner, and stands out for its creamy texture and golden cheese crust. The key to this easy recipe lies in soaking the bread, which gives body and softness to the filling, and in the sautéed onion and carrot, which add sweetness and depth. The result is a versatile dish that admits variations: you can add hard-boiled egg, olives, or even seafood. It is traditionally served in clay dishes (greda), which retain heat and enhance the presentation. Ideal for those seeking a simple preparation with accessible ingredients, this tuna suck is a nutritious and flavorful option that will delight both young and old. Pair it with a fresh salad or baked plantains for a complete experience.

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Recipe of Tuna suck
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Cook

30 min

Servings

15

Ingredients

Directions

  1. 1

    In a bowl, put the bread with the milk and cream, let it rest for 20 minutes

  2. 2

    Saute the onion with the carrot

  3. 3

    Remove water from the tuna and mix with bread and season to taste

  4. 4

    Arrange the mixture on clay plates and place a layer of grated cheese, leave it in the oven for 30 minutes at 180°.

Frequently Asked Questions

How difficult is it to prepare Tuna suck?

This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.

How long does it take to prepare Tuna suck?

The preparation time is minutes and the cooking time is 30 minutes.

How many people does this recipe serve?

This recipe is designed for 15 servings.

Can I substitute some ingredients?

Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.

How should I store this preparation?

Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.

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