Valencian Titaina Recipe
Titaina is a traditional Spanish dish from the Valencian region. It's a flavorful and vibrant recipe that features tomatoes, peppers, pine nuts, garlic and tuna belly; all sautéed together to create a rich base
Ingredients
- 400 g tuna belly
- 50 g pine nuts
- 1.5 kg tomatoes
- 3 green peppers
- 1 red pepper
- 1 cloves of garlic
- Virgin olive oil
- Salt
Instructions
- Considering the type of tuna used is crucial for the dish, classic tonyina de sorra in oil is dependable, but fresh seafood offers unique benefits.
- Peeling tomatoes
- Low heat simmering tomatoes, adding water to make tomato purée
- Roasting peppers enhances their sweetness and smokiness, elevating the dish's taste.
- Searing garlic and pine nuts in olive oil sets the stage.
- Balancing heat ensures the ingredients meld harmoniously
- Roast mixture of sliced pepper with tomato purée
- Adding browned garlic and pine nuts
- Sautéed tuna, garlic, and pine nuts come together for the finale.
- Simmering up to 30 minutes enhances flavor complexity, allowing ingredients to communicate.
Notes
- Use ripe, high-quality tomatoes for the best flavor in the Titaina.
- Don't rush the cooking process. Allowing the mixture to simmer and reduce slowly will produce a richer flavor.
- Adjust the amount of olive oil to your preference, but remember that it's an important component of the dish's flavor.
- Play with the seasoning to balance the flavors. The saltiness from the tuna or cod might require less additional salt.
- Traditional Valencian Titaina doesn't usually include chili peppers, but you can add a mild chili or pepper if you prefer some heat.
- For added texture and flavor, experiment with other optional additions, such as pine nuts or olives.