Tuna Bacalao A La Vizcaina

Ingredients:

¼ cup olive oil
1 tablespoon minced garlic
2 large red onions, sliced
1 cup sliced green bell pepper
2 cups stewed tomatoes
1 cup tomato sauce
3 cans (184 grams) Tuna Chunks Spanish Style, drained
½ cup sliced black olives
1 teaspoon salt
¼ teaspoon freshly ground pepper
¼ cup breadcrumbs


Procedure:

Sauté in olive oil the garlic, onions, peppers and tomatoes. Cook until soft. Add the tomato sauce and tuna. Allow to cook over low heat for 15 minutes. Add olives, salt and pepper. Transfer mixture into an earthen cookware or an oven-proof dish. Sprinkle top with breadcrumbs. Bake in a pre-heated oven for 20 minutes at 350°F.

Makes 8 servings
DHA Content:
90 mg per serving

Via CenturyTunaPhil