Don’t mind me. I’m just trying to sneak in a few more recipes with deliciously non-local ingredients before the weekend. By the way, thanks for all of your kind words regarding my last post. You guys are swell.
Anyway, we’ve been getting tons of green peppers in our farmshare. But, as much as I love sausages and peppers, one can’t live on DePasquale sausages alone. Actually, sure you can, but the curly, pink tail you develop is hard to conceal in today’s low-rise fashions. Fins are much more practical, not to mention stylish, in the summertime.
So, let’s talk tuna. Imported solid white tuna in olive oil. This recipe is a recreation of something Husband and I had in Spain some years ago. We stopped in for a bite at the bar at Casa Chema in Seville and, by god, was that some good eatin’. Everything they put in front of us was good, but what has been haunting me ever since was this: onions, peppers, and tuna (or was it bonito?) in olive oil. Served cold (or, perhaps, lukewarm). That’s it. Sounds gross and weird, huh? But, it was stab-you-in-the-heart-with-a-fork delicious.
It took me a few tries to get it right since I was a little fuzzy on the particulars. In the end, long, slow cooking did the trick. For the past few weeks, I’ve been slathering the stuff bruschetta-style on baguette slices, or when those run out (as they always do), on the toasted heels of sandwich bread, which then leads me somehow to the middle of the loaf, and before you know it, it’s just me and a spoon staring at an empty dish.
Anyway, my apologies to Chema for bastardizing his recipe. We’ll meet again, amigo mio, and when we do, I sure hope you fight like a girl.
Tuna on Toast
¼ cup Spanish extra-virgin olive oil
2 yellow onions, sliced thinly
2 medium green bell peppers (or one green, one red), seeded, sliced thinly
2 6-oz. cans solid white tuna (or bonito) packed in olive oil, drained
Hearty pinch of kosher salt
Freshly ground black pepper
Heat the oil in a large frying pan over medium heat. Add the onion and bell pepper. Toss with salt and pepper, and cover, reducing heat to low. Cook 45 minutes to 1 hour, stirring occasionally without letting the vegetables brown. Add the tuna to the pan, breaking it up with a wooden spoon as you mix. Sauté for one more minute. Let cool and then refrigerate. Serve chilled on bread or toast.