Tuna with Roasted Peppers and Pine Nuts
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
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 dish—since most Spaniards drink red wine with everything—it 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.