Titaina

I had this at a tapas bar in Spain way back and was able to figure out how to mimic it. It's an easy way to clean out the fridge and pantry. And, perfect for a low carb diet. I was introduced to this as a tapa. But you could always pair it with a salad or other veggie side dish for dinner.

Prep Time:

10 mins

Cook Time:

40 mins

Total Time:

50 mins

Servings:

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

2 tablespoons pine nuts
1 tablespoon cooking oil
½ red bell pepper, chopped
½ green bell pepper, chopped
½ small onion, chopped
1 tablespoon minced garlic
1 (14.5 ounce) can peeled and diced tomatoes, drained
1 (5 ounce) can tuna, drained
½ teaspoon white sugar
¼ teaspoon ground cinnamon
1 pinch ground nutmeg
salt and pepper to taste

Directions

Toast the pine nuts in a dry skillet over medium heat for about 5 minutes, or until fragrant. Remove from heat, and set aside to cool.
Heat oil in a skillet over medium heat. Add the red and green bell peppers, onion, and garlic. Cook and stir until wilted and soft, about 10 minutes. Stir in the tomatoes, and continue to cook and stir for another 15 minutes. Mix in the tuna, sugar, cinnamon, nutmeg, salt, and pepper. Simmer for about 15 more minutes. Stir in the pine nuts, and serve.

Nutrition Facts (per serving)

129	Calories
6g	Fat
8g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 129
% Daily Value *
Total Fat 6g	8%
Saturated Fat 1g	5%
Cholesterol 9mg	3%
Sodium 216mg	9%
Total Carbohydrate 8g	3%
Dietary Fiber 2g	6%
Total Sugars 5g
Protein 10g	21%
Vitamin C 26mg	29%
Calcium 48mg	4%
Iron 3mg	19%
Potassium 285mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Recommended

Short Ribs Pizzaiola

These short ribs pizzaiola are rustic Italian beef short ribs, braised in a pizza-style sauce. Tender and succulent, with deep flavors, these are amazing.

Sea Bass à la Michele

This oven-roasted sea bass recipe uses an easy and crowd-pleasing technique (and by crowd, I mean my wife). Whenever I can't decide on what to do with a piece of fish, I usually opt for this method, which involves roasting seafood after it's been slathered in a highly seasoned vinaigrette. It's baked on top of a warm potato salad.

Ash Reshteh (Persian Noodle and Bean Soup)

Ash reshteh is a wonderful soup that's traditionally made with Persian noodles called "reshteh." You can find them in Middle Eastern stores or use linguine pasta as a substitute. This hearty spiced soup topped with yogurt and fried red onions is a Persian New Year tradition.

Wild Rocket (Arugula) and Parmesan Salad

Quick, easy, and healthy, this looks like the salad dishes you'd find in an upscale restaurant. You can serve it as a salad before the meal or on the plate with the meal.

Chef John's Crab-Stuffed Sole

This stuffed sole recipe turns ordinary, mild sole fillets into something remarkable. Sole is cheap and easy to find, so it's the perfect candidate for this jazzed-up crab stuffing. Serve with lemon wedges and asparagus on the side.

Search is required and the length cannot be less than 2