A few hours before the meal, cook the “milho”: in a pan, put 6 garlic cloves, 3 tablespoons of olive oil and 3 branches of summer savory and cook for about 3 minutes.
Then add the water and let it warm up.
Add the corn flour. Keep mixing until it starts to boil.
Then add the cabbage and salt. Let it cook for 30 minutes, mixing every now and then.
Chop the tuna into little cubes.
In a pan, put two sliced onions, the french onion, three sliced garlic cloves and two tablespoons of olive oil. Let it cook for 5 minutes.
Then add the tuna cubes with the remaining spices and a little bit of hot water and let it cook for about 10 minutes.
Serve with the "milho" already cold.
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