{"id":46,"date":"2016-08-10T12:30:00","date_gmt":"2016-08-10T12:30:00","guid":{"rendered":"https:\/\/enrilemoine.com\/2016\/08\/10\/arepas-filled-with-tuna-salad-and-mayonnaise\/"},"modified":"2020-02-24T08:21:58","modified_gmt":"2020-02-24T13:21:58","slug":"arepas-filled-with-tuna-salad","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2016\/08\/10\/arepas-filled-with-tuna-salad\/","title":{"rendered":"Arepas Filled with Tuna Salad"},"content":{"rendered":"
 Arepas filled with tuna salad and mayonnaise.<\/span>\"Arepa<\/a><\/div>\n
Arepas<\/a> are a daily fixture of our table. When I say daily, I mean DAILY: when we don’t eat arepas<\/a> for breakfast, we eat them for dinner. <\/span>\"arepas<\/a>The best arepas, in my opinion, are done telita<\/em>-style. In other words, skinny as a thread (translated in Spanish as tela<\/em>, hence the name telita<\/em>) and homemade on a budare <\/em>pan or comal,<\/em> as it’s called in Mexico. The arepas in this post are the classic telitas, stuffed with one of my all-time favorites: tuna salad with mayonnaise, some chopped onion, diced tomato, and a few leaves of fresh cilantro.<\/span>\"Arepas<\/a>These arepas were cooked on an iron budare <\/span>\u2014courtesy of <\/span>Flatout<\/a>, the flatbread brand that I’m extremely happy to work with and be sponsored by<\/span>\u2014 which is perfect not only for arepas but for making cachapas. <\/span><\/em><\/a>The mayonnaise I used for the salad was sent my way by Just Mayo for my review, and I must say it did not disappoint me. In fact, it’s me and my family’s latest culinary addiction.<\/span>\"Arepas<\/a>Without further ado, I share my recipe for one of the best arepa stuffings out there, and my personal favorite: tuna salad with mayonnaise.\"Arepas<\/a><\/span>Click to see how to make traditional Venezuelan arepas.<\/a><\/span><\/div>\n
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