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Titaina
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Prep Time:
10 minutes
10 minutes
Cook Time:
40 minutes
40 minutes
Total Time:
50 minutes
50 minutes
Spanish-style tuna and tomato stew, a simple and delicious way to use up leftovers. Perfect for a low-carb meal or as a tapas dish. Pair with salad or veggies for a complete dinner.
Ingredients:
- 2 tablespoons pine nuts
- 1 tablespoon cooking oil
- 0.5 red bell pepper, chopped
- 0.5 green bell pepper, chopped
- 0.5 small onion, chopped
- 1 tablespoon minced garlic
- 1 (14.5 ounce) can peeled and diced tomatoes, drained
- 1 (5 ounce) can tuna, drained
- 0.5 teaspoon white sugar
- 0.25 teaspoon ground cinnamon
- 1 pinch ground nutmeg
Instructions:
- Toast pine nuts in a dry skillet over medium heat for approximately 5 minutes until fragrant. Remove from heat and let cool.
- In a skillet over medium heat, warm oil and sauté red and green bell peppers, onion, and garlic until soft, for about 10 minutes. Add tomatoes and cook for another 15 minutes. Fold in tuna, sugar, cinnamon, nutmeg, salt, and pepper, then simmer for 15 more minutes. Finish by stirring in pine nuts before serving.