Chef Raul Molina Fernandez mixes a sofrito of roasted red peppers, tomato and pine nuts with cubes of salted tuna belly; the version here calls for top-quality canned tuna instead.
More Healthy Fish Recipes
1 red bell pepper
3 tablespoons pine nuts
3 tablespoons extra-virgin olive oil
1 medium onion, cut into 1/2-inch dice
1 large tomato, coarsely chopped
One 8-ounce can tuna packed in olive oil, drained and broken into chunks
Salt and freshly ground black pepper
How to Make It
Roast the red pepper directly over a gas flame or under a preheated broiler, turning occasionally, until charred all over. Transfer the pepper to a bowl, cover the bowl tightly with plastic wrap and let cool. When the pepper is cool enough to handle, discard the charred skin, seeds and stem. Cut the pepper into 1/2-inch pieces.
In a large skillet, toast the pine nuts over moderate heat, shaking the skillet a few times, until the nuts are golden brown and fragrant, about 2 minutes. Transfer the pine nuts to a plate.
Add the olive oil and diced onion to the skillet and cook over moderate heat until the onion is softened, about 5 minutes. Add the red pepper pieces and the chopped tomato and cook, stirring occasionally, until the tomato is softened, about 3 minutes. Transfer the vegetable mixture to a large serving bowl and let cool to room temperature.
Add the tuna and toasted pine nuts to the vegetable mixture in the bowl and gently toss to combine. Season with salt and pepper and serve.
The salad can be refrigerated, covered, overnight. Bring to room temperature before serving.
Toasted baguette slices or thickly sliced country bread.
While most Spaniards would drink red wine with this dishsince most Spaniards drink red wine with everythingit would pair better with a good Spanish rosé (the tannins in red wine sometimes make oily fish taste metallic). Look for one from the Terra Alta region or Jumilla.
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