Tuna in tomato sauce

Tuna in tomato sauce

Atun con tomate

By
From
Spanish Made Simple
Serves
4

This is one of the recipes my mother cooks at home all the time. She makes a very tasty sauce but, with all respect to my mum, she overcooks the fish in a very old-fashioned way. I don’t blame her, that is just how she learned to cook it! This is my fresher and lighter version of this home classic, which I will cook for her soon; let’s see what she thinks.

Ingredients

Quantity Ingredient
4 tablespoons olive oil
1 large onion, diced
1 green romano or bell pepper, sliced
4 garlic cloves, chopped
1 teaspoon sweet pimenton
500g chopped peeled tomatoes
1 teaspoon demerara sugar
1/2 teaspoon dried oregano
or 2 sprigs fresh oregano
1 bay leaf
4 x 150g tuna loin steaks
salt
ground white pepper

Method

  1. Heat the olive oil in a large saucepan over a medium heat and add the onion, pepper and garlic. Fry for 15 minutes, until the onion is soft and transparent. Add the sweet pimentón and stir for 15 seconds before adding the tomatoes, sugar, oregano, bay leaf and a little black pepper. The sugar will reduce the acidity of the tomato, making a more pleasant sauce. I personally like a sweeter tomato sauce, but that’s just me! Cook over a medium heat for at least 20 minutes, until the sauce has reduced a bit and has a rich consistency.
  2. Cut each tuna steak into 6 pieces, season with a bit of salt and add the pieces to the tomato sauce. Simmer for 3 minutes and serve while the tuna is still pink in the middle.
Tags:
Spanish
simple
weekday
tapas
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