barca tuna sauce
Fish & Seafood
Barca Tuna sauce
Though I love planning holidays, I still forget things to pack. This time, I remembered the salt, sugar, tomato ketchup, my homemade pancake mix – a blend of flour, ground oats, bran, cinnamon and maple flakes, orange tea and hagelslag. I forgot the rice, the pasta, noodles and everything else in between. We arrived Barcelona hungry and I berated myself.
Ingredients:
- 1 medium sized onion, peeled and chopped
- 125 g bacon bits (or more to taste)
- 3 cloves of garlic, thinly sliced
- 100g chorizo, chopped
- 200g piquillo (roasted red pepper) strips or roasted red peppers, cut into 1/2-inch strips
- 800g smooth tomato sauce
- salt and freshly ground pepper to taste
- pepperoncini mancinati or cayenne pepper to taste
- 1 teaspoon of dried oregano or mixed greek herbs
- to serve, fresh & crusty bread for dipping, sliced black olives, freshly cooked spaghettini and torn basil leaves
- 2 '170g' tins of tuna in olive/sunflower oil
Directions:
- Set out a heavy bottomed saucepan and add 2 tablespoons of the tuna oil from the tin to the pan. Let heat up gently on low - medium heat. Add the onions, a pinch of salt and sweat for about 4 - 5 minutes, stirring till softened. Add the bacon bits, stirring all the while. After 2 -3 minutes, add the garlic slices and let cook for a minute.
- Into the pan, add the chopped chorizo and piquillo strips. Stir for a few minutes and then add the tomato sauce, tuna flakes and dried herbs. Season to taste and stir well. Set to simmer for 15 minutes, stirring and ensuring the bits at the bottom are moved about.
- Adjust seasoning and your 'hot' sauce is ready. Enjoy.
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