Spanish Tuna and Pepper Skillet — Valencian Tuna and Pepper Ratatouille
Valencian Cabanyal-style skillet of slow-cooked red and green capsicum simmered with tuna and tomato, finished with toasted pine nuts and garlic, served warm with country bread.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice red and green capsicum into 1cm strips. Smash 8 garlic cloves. Grate 2 large tomatoes. Drain 360g canned tuna keeping flakes intact. Chop parsley. Toast country bread.
Toast
Heat 2 tbsp olive oil in a wide skillet over medium 1 minute. Add 40g pine nuts, toast 90 seconds until pale gold. Transfer to a small bowl and set aside.
Sweat
Add remaining 2 tbsp oil, both capsicum strips, and 0.5 tsp salt to the same skillet. Cover, cook over medium-low 12–14 minutes stirring once until completely soft and glossy.
Build
Stir in smashed garlic, 1 tsp pimenton, and 1 tsp oregano off the heat 15 seconds. Return to medium, add grated tomato and remaining 0.5 tsp salt and 0.5 tsp pepper. Cook 5–6 minutes until sauce darkens and thickens.
Finish
Fold in drained tuna over medium heat 60 seconds to warm through without breaking the flakes.
Plate
Transfer to shallow bowls. Scatter toasted pine nuts and parsley across the top. Serve warm with toasted country bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.