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Titaina

Name: Titaina
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Cuisine: Spanish
Ingredients: 70 ml extra virgin olive oil; 40 g pine nuts; 1 onion; 3 long green peppers (Italian type); 2 clove garlic; 800 g ripe tomatoes; 0.5 tsp salt; 1 pinch sugar; 200 g tinned tuna in olive oil

Titaina del Cabanyal: slow-cooked tomato, green pepper and pine nuts with tuna, from Valencia's old fishing quarter

Features:

Dairy free Make ahead

Cuisine:

Spanish

Titaina comes from the Cabanyal, the tiled fishermen's neighbourhood by Valencia's beach, where it is still served as a tapa in the old bars and spooned onto bread at home on summer evenings. Green peppers, onion and ripe tomatoes are cooked down in olive oil with toasted pine nuts until sweet, then mixed with tuna. Fishermen used tonyina de sorra, salt-cured tuna belly; this version uses good tinned tuna in olive oil, which is already cooked and easy to find. A common mistake is cooking it fast on a high heat: it needs a slow 40 minutes so the vegetables melt instead of fry. Chef's tip: add a pinch of sugar only if your tomatoes are sharp, and stir in the tuna at the very end so it stays in flakes.

Total time: 65 min
Difficulty: easy
Serves: 4

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Ingredients

Serves4

¼ cup extra virgin olive oil
1 ⅜ oz pine nuts
1 onionfinely chopped
3 long green peppers (Italian type)seeded and diced
2 clove garlicfinely chopped
1 ¾ lb ripe tomatoespeeled and chopped, or grated
½ tsp salt
1 pinch sugar (optional)only if the tomatoes are sharp
7 oz tinned tuna in olive oildrained weight

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Method

0/5 done

Step 1: Warm ¼ cup extra virgin olive oil in a wide frying pan over a medium-low heat and fry 1 ⅜ oz pine nuts for 2 to 3 minutes, stirring, until evenly golden. Lift them out quickly; they burn in seconds.
3 min
Step 2: In the same oil, cook 1 onion and 3 long green peppers (Italian type) over a low heat, stirring now and then, for 15 minutes until very soft and sweet but not browned.
15 min
Step 3: Add 2 clove garlic for 1 minute, then 1 ¾ lb ripe tomatoes and ½ tsp salt. Simmer gently, uncovered, for 30 to 35 minutes, stirring from time to time, until the sauce is thick, the oil starts to separate at the edges and no watery juice runs when you draw a spoon through.
33 min
Step 4: Taste and add a pinch of sugar if needed. Stir in the pine nuts, then gently fold in 7 oz tinned tuna in olive oil in large flakes and warm through for 2 minutes.
2 min
Step 5: Serve warm or at room temperature with crusty bread, or as a tapa on toast. It keeps 3 days in the fridge.

Nutrition per serving

Calories: 330 kcal
Protein: 18 g
Carbs: 13 g
Fat: 24 g
Fibre: 4 g

Nutrition values are estimates.

Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does titaina take?: About 65 minutes in total: 15 minutes to prepare and 50 minutes to cook.
How many people does it serve?: 4 as written. Change the servings above the ingredients and every amount scales to match.
Is it gluten free?: Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
Can I make it ahead?: Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
What can I use instead of onion?: 2 shallots per onion.
What can I use instead of garlic?: ½ tsp garlic paste or ⅛ tsp garlic powder per clove.

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