Description
Atun a la vizcaina. Once my friends tried the cake, traditional in the province of Galicia (Spain). Was amazed very good combination of tuna, tomato sauce and pickles. Found the recipe for "Tuna in veshkaimsky" with similar ingredients, and I want to share. Thought about it and decided to add that if someone is difficult to find tuna in this recipe you can substitute cod (only without skin and bones! :-))
Ingredients
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Tuna
500 g
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Onion
1 piece
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Garlic
4 tooth
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Capers
0.25 cup
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Tomato
2 piece
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Broth
200 ml
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Sweet pepper
1 piece
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Green olives
1 handful
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Potatoes
4 piece
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Parsley
2 Tbsp
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Salt
-
Olive oil
4 Tbsp
Cooking
Tuna meat fill with cold water and put on fire. When the water just boils off. Remove meat from broth and divide into pieces with a fork. Leave in reserve.
On a heated olive oil fry the chopped garlic and sliced onion half rings until Golden brown.
Add the tomatoes, peeled and diced. Simmer until sauce.
Add the olives and capers. (If using cucumber, then put them together with tuna.) Add the potatoes and sweet pepper, diced, salt. Pour the broth from tuna to cover the potatoes. Simmer under the lid until soft potatoes.
Add the meat tuna, pickles, sliced into thick rings or polyolefine, chopped parsley. Stew until ready. Under this dish is traditionally served dry white wine. Bon appetit!
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