Bonito con tomate | Tuna in tomato sauce

bonito fish

🥗Healthier: tuna

💰Cheaper: mackerel

Tuna is a leaner option, while mackerel is often less expensive and still flavorful.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth adds depth without alcohol, while vinegar offers acidity at a lower cost.

Thinly slice the Spanish onion.

Deseed the green pepper by tapping it to remove the seeds and slice it into large chunks.

Finely chop the garlic.

Ensure the tomatoes are very soft; keep them outside of the fridge for a week to concentrate their flavor.

Clean the tuna, removing any hard nerves, and cut it into large chunks.

Blend the tomatoes into a puree using a blender, or grate them if preferred.

Place a large cooking pot over high heat and pour in extra virgin olive oil.

Add the green peppers and fry for 2-3 minutes.

Add the bay leaf and onion, cooking until fully caramelized for about 10 minutes.

Add salt, sugar, black pepper, and paprika; fry for 30 seconds.

Pour in the blended tomatoes to prevent the spices from burning and reduce the tomato until it becomes paste-like, with oil starting to split from the tomatoes.

Add the pieces of tuna and a little bit of fish stock to create a rich tomato sauce.

Reduce the heat to a minimum and let it simmer for 4 minutes.

Turn off the heat and let it finish cooking with residual heat for another 5 minutes, stirring frequently to form a velvety sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens