Sweet & Savory Kitchens

Aunt Suzy says

I love this tapas recipe from Food and Wine a couple of years ago.  I make it regularly in the summer especially during tomato season.   I had fun cooking this with Margaux’s Mom, Kathleen, this week.  We also made a Moroccan carrot and mint salad from Smitten Kitchen and a green salad.   (It was delicious and we agreed that we would put more mint than called for in this recipe.)

The tuna is on the right and you’ll notice a glass of French Rose wine, which is the perfect pairing for this meal.

1 red bell pepper, roasted OR

1-2 portions from a jar of Roasted Red Peppers

3 tablespoons pine nuts

3 tablespoons EV olive oil

1 medium white onion, diced

 2 medium tomatoes, coarsely chopped

1 8-oz can or 2 5-oz cans tuna packed in olive oil

Salt and pepper to taste

 Cut the pepper into ½ -inch pieces.  Toast the pine nuts in a skillet until golden brown and fragrant, being careful not to burn. Set aside.  Sauté the onion in the olive oil over medium heat until soft, about 5 minutes.  Add the peppers and tomatoes and cook about 3 more minutes until the tomato is softened.  Transfer to a bowl and let cool.

 After the vegetable mixture is cooled to room temperature, add the tuna and stir until mixed.  Add the pine nuts and toss until combined.  Serve with baguette.