Description
I had this at a tapas bar in Spain way back and was able to figure out how to mimic it. It’s an easy way to clean out the fridge and pantry. And, perfect for a low carb diet. I was introduced to this as a tapa. But you could always pair it with a salad or other veggie side dish for dinner.
Ingredients
- 2 tablespoons pine nuts
- 1 tablespoon cooking oil
- ½ red bell pepper, chopped
- ½ green bell pepper, chopped
- ½ small onion, chopped
- 1 tablespoon minced garlic
- 1 (14.5 ounce) can peeled and diced tomatoes, drained
- 1 (5 ounce) can tuna, drained
- ½ teaspoon white sugar
- ¼ teaspoon ground cinnamon
- 1 pinch ground nutmeg
- salt and pepper to taste
Instructions
- Toast the pine nuts in a dry skillet over medium heat for about 5 minutes
- or until fragrant. Remove from heat
- and set aside to cool.
- Heat oil in a skillet over medium heat. Add the red and green bell peppers
- onion
- and garlic. Cook and stir until wilted and soft
- about 10 minutes. Stir in the tomatoes
- and continue to cook and stir for another 15 minutes. Mix in the tuna
- sugar
- cinnamon
- nutmeg
- salt
- and pepper. Simmer for about 15 more minutes. Stir in the pine nuts
- and serve.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 4