Pisto valenciano (titaina)
Spain on a Fork · ♥ 731 likes · 8K views · 6 min video
Read about sweet peppers in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 whole yellow onion
Finely chop the onion, roughly chop the garlic, and finely chop the red and green bell peppers.
- 4 cloves garlic
- 1 whole red bell pepper
- 1 whole green bell pepper
- 18 g pine nuts
Heat a large fry pan over medium heat. Add the pine nuts and pan roast 3 to 4 minutes, stirring continuously, until lightly toasted; set aside.
- 60 ml extra virgin olive oil
In the same pan add the extra virgin olive oil and all the chopped vegetables; saute about 5 minutes, stirring continuously so they don't brown, until the onions are translucent.
- 1 can tomato sauce
- sea salt
- freshly cracked black pepper
- granulated sugar
Add the tomato sauce and season with sea salt, black pepper and a little sugar. Mix, lower to low heat and simmer about 10 minutes until slightly thickened.
- 1 can tuna in olive oil
Drain the tuna in a fine sieve over a bowl and gently flake it.
Turn off the heat and stir in the tuna and the pine nuts, reserving a few. Transfer to a shallow bowl and top with the reserved pine nuts. Serve as a tapa with toasted baguette or as a main with roasted potatoes.
Finishing and tasting