Spanish cuisine · Salads & Mezze

Titaina Valenciana

Braised red peppers with tomato, tuna and toasted pine nuts from Valencia's harbor district.

Ingredients · for 4 servings

• 4 red peppers
• 600 g ripe tomatoes
• 200 g tuna in oil
• 50 g pine nuts
• 3 cloves garlic
• 1 tsp sugar
• 6 tbsp olive oil
• Salt, pepper

Instructions

1. Halve the peppers, remove the seeds and cut into finger-wide strips, peel and seed the tomatoes and dice roughly, finely chop the garlic.
2. Toast the pine nuts in a dry pan over low heat for 2–3 min., stirring, until golden brown, and tip them onto a plate right away so they don't darken further.
3. Heat 4 tbsp olive oil in the same pan and braise the pepper strips uncovered over medium heat for 12–15 min. until soft and colored at the edges.
4. Add the garlic, fry for 1 min., then stir in the tomatoes and sugar and reduce for a further 12–15 min. until almost no liquid remains in the pan and the oil separates at the edge.
5. Stir in the drained, roughly flaked tuna and warm through for just 2 min. so it doesn't dry out; season to taste with salt and pepper.
6. Transfer the titaina to a shallow dish, sprinkle with the pine nuts and remaining olive oil and serve lukewarm on toasted bread.