Spanish Tuna With Peppers And Onions Recipe

This recipe holds a special place in my heart because it’s a perfect fusion of rich, comforting flavors with that delightful smokiness from the paprika that I can never resist. Plus, it’s incredibly easy to whip up after a long day, making it my ultimate go-to for a cozy night in with minimal effort!

I adore preparing Tuna with Onions and Peppers, the Spanish version of tuna salad, a dish that is as enlivening as it is extravagant in flavor and nutrition, with 2 tablespoons of olive oil added, imparting healthy fats as well as good taste. I like the bold flavor accentuations provided by smoked paprika and cumin, perfectly harmonized with the mixture of fresh parsley, sweet bell peppers, and other ingredients, including fresh tuna.

Ingredients

Olive oil is a prime source of beneficial monounsaturated fats.

Fiber and antioxidants are what onions have to offer.

Red bell peppers: High in vitamin C and add sweetness.

Garlic.

Anti-inflammatory properties.

Tomatoes are a source of vitamin C and lycopene.

Paprika, Smoked: Contributes profundity and a flavor that is smoky.

Cumin: Supplies warmth and assists with digestion.

Tuna: Rich in protein and omega-3 fatty acids.

Parsley possesses a fresh taste, one that is complemented by its being a rich source of not only vitamin A but also vitamin C.

Ingredient Quantities

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• 2 tablespoons olive oil
• 2 large onions, thinly sliced
• 2 red bell peppers, thinly sliced
• 3 cloves garlic, minced
• 2 tomatoes, chopped
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 14 oz can of tuna, drained (preferably in olive oil)
• 1 tablespoon fresh parsley, chopped

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Instructions

1. In a large skillet, warm the olive oil over medium heat.

2. Place the sliced onions in the skillet and sauté them for around 5 minutes, or until they start to soften and become translucent.

3. Add the red bell peppers to the onions and keep sautéing for 5 minutes more, until the onions and peppers are both softened.

4. Add the minced garlic and cook for 1 more minute, until you can smell it.

5. Toss in the diced tomatoes and set the heat to medium. Let cook for 5 long minutes, such that they soften and emit their juices.

6. Add the smoked paprika and ground cumin, and stir well.

7. To taste, season with salt and pepper, adjusting as necessary.

8. Carefully combine the drained tuna with the vegetable mixture. Break up any large chunks, and heat through for 2 to 3 minutes.

9. Take the dish off the heat and dust it with fresh parsley before scooping it out of the skillet.

10. Serve at once, maybe with some crusty bread or a helping of rice to bring out the flavors. Enjoy!

Equipment Needed

1. Large skillet
2. Wooden spoon or spatula
3. Sharp knife
4. Cutting board
5. Can opener
6. Measuring spoons
7. Mixing bowl (optional, for combining ingredients or adjusting seasoning)
8. Serving spoon

FAQ

• Q: Can I use tuna in water instead of tuna in olive oil?Yes, you’re able to use tuna that’s packaged in water; however, consider using a bit more olive oil than the recipe calls for to make it as rich as the original intended.
• Q: Is there an alternative to smoked paprika?A: If you can’t find smoked paprika, you can use paprika, though it might not have the same depth and dimension of flavor.
• Q: Can I use green bell peppers instead of red?A: Yes, but red peppers are sweeter and provide a different flavor profile that enhances the dish.
• Q: How long does it take to cook this recipe?A: You should plan on the cooking to take about 30 to 40 minutes from start to finish.
• Q: Can I make this dish ahead of time?A. Yes, it may be made in advance and kept in the refrigerator for up to two days. Just warm it up before serving.
• Q: Is there a vegetarian alternative for tuna?You can replace the tuna with canned chickpeas for a vegetarian option.

Substitutions and Variations

Substitute with sunflower oil or avocado oil. Olive oil:

Yellow or green bell peppers: Substitute for red bell peppers to achieve a different color and flavor.
Paprika, smoked: Substitute common paprika; add a pinch of cayenne for a smoky flavor.
Ground cumin. Substitute with ground coriander for a slightly different aroma.
Use cilantro or basil instead of fresh parsley for an entirely different flavor note.

Pro Tips

1. Caramelize the Onions Slightly For added depth of flavor, let the onions cook until they start to lightly caramelize. This will enhance the sweetness and overall taste of the dish.

2. Char the Peppers Before slicing the red bell peppers, consider charring them over an open flame or under the broiler. This adds a smoky flavor and additional complexity to the dish.

3. Use Fresh Tomatoes When Possible If you have ripe, fresh tomatoes on hand, consider using these instead of canned to take advantage of their natural sweetness and acidity.

4. Infuse the Oil Before cooking, lightly crush the garlic cloves and let them sit in the olive oil for a few minutes to infuse the oil with garlic flavor. Remove them before adding the onions to prevent the garlic from burning early on.

5. Quality Tuna Matters Use a high-quality tuna packed in olive oil for a richer flavor. If preferred, reserve some of the oil from the tin and use it to sauté the vegetables for an extra layer of flavor.