Start by adding a little oil to a pan and then add the garlic, saute for a few minutes and add the onion and tomatoes.
Let the veggies cook until they change color and then add the 2 cans of tomato puree and the tablespoon of oregano
Let it steam for about 8 minutes.
Take the slices of bread, I always have whole wheat at home but you can use white bread with no problem. Get rid of the edges.
Spread a little of the tuna with the tomato salsa and then cover with slices of bread
Add another layer of tuna, and then spread 3 tables spoons or Mexican crema and some melting cheese, then add the poblano pepper slices.
The poblano needs to be roasted, skinless, and with no seeds.
Then add another layer of bread, and keep the same process until your oven-safe container is filled up to the top.
Cover with foil paper and place in the oven at 360f or 180celcius for about 25 minutes.
Take off the foil and use the oven broil to give some color to the melted cheese that is on top, it might onmy take you about 30 to 40 seconds to have it ready.
The best part about this Mexican pastel de atun or Mexican Tuna Souffle is that you can either eat it cold or warm! it is delicious both ways!
