50 min

    I had this at a tapas bar in Spain way back and was able to figure out how to make it. It's an easy way to clean out the fridge and cupboard. And, perfect for a low carb diet. I was introduced to this as a tapa. But you could always pair it with a salad or other veggie side dish for dinner.

    76 people made this

    Serves: 4 

    • 2 tablespoons pinenuts
    • 1 tablespoon cooking oil
    • 1/2 red pepper, chopped
    • 1/2 green pepper, chopped
    • 1/2 small onion, chopped
    • 1 tablespoon minced garlic
    • 1 (400g) tin diced tomatoes, drained
    • 1 tin tuna, drained
    • 1/2 teaspoon caster sugar
    • 1/4 teaspoon ground cinnamon
    • 1 pinch ground nutmeg
    • salt and pepper to taste

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Toast the pinenuts in a dry frying pan over medium heat for about 5 minutes, or until fragrant. Remove from heat, and set aside to cool.
    2. Heat oil in a pan over medium heat. Add the red and green peppers, onion and garlic. Cook and stir until wilted and soft, about 10 minutes. Stir in the tomatoes, and continue to cook and stir for another 15 minutes. Mix in the tuna, sugar, cinnamon, nutmeg, salt and pepper. Simmer for about 15 more minutes. Stir in the pinenuts, and serve.

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    Reviews in English (23)


    Easy to prepare and taste wonderfully! I added some chili peppers to spiced it up! Great on its own, very filling. Thank for great receipe!  -  12 Feb 2013


    I was looking for something unique and totally devourable for a party last weekend...This recipe was a hit. I've never prepared a dish that disappeared so quickly. (And I doubled the recipe!) I took the advice of another reviewer and served these on slices of my favorite baguette, drizzled lightly with olive oil, topped with the Titaina and then toasted briefly under the broiler. The only adjustment I made to the topping was to add a couple splashes of balsamic vinegar, which I think really brought out the complex flavors of such a simple dish. I used a large can of albacore tuna and fire roasted tomatoes from my local organic grocer. Still, no one could believe that anything came from a can...not to mention that I put cinnamon on tuna Thank you, thank you, thank you!  -  26 Dec 2006  (Review from Allrecipes US | Canada)


    this is very good with a few tweaks. Kept all proportions the same, but used jarred roasted red peppers, 1 jalapeno for a bit of zip, fresh chopped cilantro,and garnished w/some oil-cured black olives. I couldn't see the sense in cooking this for as long as stated, unless it is supposed to be the consistency of a chili sauce, maybe? Never having this before and no posted pic, I didn't know if that was what the consistency was supposed to be, but preferred it less 'mushy'. Added the drained tomatoes after sauteeing the veggies, and added the spices; threw in the tuna and cilantro at the very end. When I tasted this, the cinnamon was very apparent and did not meld well with the tuna. It needed some citrus for the sake of the tuna. I didn't have any fresh lemons to garnish with, so added 3 packages of True Lemon(dried real lemon that no kitchen should be without) This drastically improved the flavor! the tuna stood out, and it subdued the cinnamon, and added no sour taste, only the taste of lemon zest. I would only prefer this hot if it was going to be served over pasta(which would be a great Lenten dish) but instead, liked it at room temp to serve w/fresh baked savory bread. thanks for the recipe that can be tweaked to taste. Super quick and easy and can use your imagination for a variety of ways to serve it.  -  17 Jan 2007  (Review from Allrecipes US | Canada)