Valencian Titaina with Peppers, Tomato, and Tuna

Name: Valencian Titaina with Peppers, Tomato, and Tuna
Prep time: 10 h
Cook time: 16 h
Total time: 26 h
Yield: 4 servings
Cuisine: Spanish
Ingredients: 5 oz Canned Tuna; 1 tbsp Cooking Oil; 14.5 oz Diced Tomatoes; 0.5 whole Green Bell Pepper; 0.25 tsp Ground Cinnamon; 1 pinch Ground Nutmeg; 1 tbsp Minced Garlic; 2 tbsp Pine Nuts; 0.5 whole Red Bell Pepper; 1 dash Salt & Pepper; 0.5 tsp Sugar; 0.5 whole Yellow Onion

Appetizer 🧄Side Dish 🥗Dinner 🍽️Lunch 🥪 Spanish 🇪🇸 Low-Carb Low-Sodium Heart-Healthy ❤️Gluten-Free Halal 🕌Kosher ✡️Pescatarian 🐟

This Valencian Titaina balances sweet peppers and tomatoes with briny tuna, creating a gently spiced, layered flavor accented by warm hints of cinnamon and nutmeg. Toasted pine nuts add a pleasing crunch to the soft, saucy vegetables, making it perfect as a tapa with crusty bread or a light lunch alongside a crisp salad.

Prep10 hrs
Cook16 hrs
Serves4
DifficultyEasy

Valencian Titaina with Peppers, Tomato, and Tuna

1

Toast the pine nuts in a dry skillet over medium heat for about 5 minutes, or until fragrant. Take off the heat and let cool.
2

Heat oil in a skillet over medium heat. Add the red and green bell peppers, onion, and garlic. Cook, stirring, until wilted and soft, about 10 minutes. Stir in the tomatoes, and keep cooking and stirring 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.