Chia and Pumpkin Arepitas with Sweet Pepper Tuna and Cilantro Yogurt

Instructions

1. 1

   1. In a bowl, mix the pre-cooked cornmeal with the pumpkin puree, chia seeds, 1/2 teaspoon of salt, and the warm water. Combine well and let it rest for 5 minutes so the cornmeal and chia can absorb the liquid.

2. 2

   2. Divide the dough into 8 portions and shape small arepitas about 3 inches wide. If the dough feels too soft, let it rest 2 more minutes; if it feels dry, add a little more warm water.

3. 3

   3. Heat a large skillet over medium heat and add 1 tablespoon of vegetable oil. Cook the arepitas for 4 to 5 minutes per side until golden and firm. Transfer them to a tray and keep warm in the oven at 200 °F / 95 °C while you make the topping.

4. 4

   4. In the same skillet, add 1 tablespoon of vegetable oil and sauté the onion, sweet peppers, and tomato for 5 minutes over medium heat, stirring often.

5. 5

   5. Add the minced garlic, ground cumin, black pepper, and 1/4 teaspoon salt. Cook 1 more minute until the garlic becomes fragrant.

6. 6

   6. Add the drained tuna and gently break it up in the skillet. Stir in 1 tablespoon of lime juice and 2 tablespoons of chopped cilantro. Cook for 2 to 3 minutes, just until the filling is juicy and well combined.

7. 7

   7. In a small bowl, mix the thick plain yogurt with the remaining chopped cilantro, the remaining tablespoon of lime juice, and the rest of the salt until you have a fresh, creamy sauce.

8. 8

   8. Serve two arepitas per person. Spoon the sweet pepper tuna mixture on top, add dollops of cilantro yogurt, and finish with the grated white cheese.

9. 9

   9. For a warmer finish, place the assembled arepitas on a tray and bake for 3 minutes at 350 °F / 175 °C before serving.