Tuna, Pepper and Pine Nuts

A tapa from the Mediterranean coast of Spain

INGREDIENTS

3    tablespoons pine nuts

3    tablespoons olive oil

1    medium white onion, diced to ½ inch

1    large tomato, coarsely chopped

1    cup roasted red bell pepper, cut to ½  inch

1    can (8 ounces) chunk style tuna, packed in oil*

METHOD

In a large skillet over medium heat, add the pine nuts and toast them until golden brown, shaking the pan, for about 2 minutes. Transfer to a plate.

Add the olive oil to the pan and cook the chopped onions, stirring occasionally, for 4 to 5 minutes until just tender. Add the tomato and red pepper and cook, stirring occasionally, until the tomato is softened, about 3 minutes. Transfer to a large serving bowl and allow it to cool.

When cooled to room temperature, add chunks of the tuna and the pine nuts to the bowl and stir gently to combine. Season to taste and serve. Best served with a glass of Rose’ wine.

*NOTE: Two 5 ounce cans will work as well

Adapted from a recipe in Food and Wine  magazine