Welcome to One Pot Bangers, Benjamin Kemper’s column, the place you’ll discover our freshest, boldest cooking concepts that require only one pot, skillet, or sheet pan. Busy week? We’ve bought you lined with these low-effort, high-reward recipes from across the globe.
“ATÚN CON TOMATE” learn the chalkboard of day by day lunch specials at La Amarilla in Madrid, the form of no-nonsense neighborhood taberna with crinkly paper tablecloths and olive pits on the ground. The dish was the one primary course that hadn’t been 86’d, but it surely sounded too easy to be any good. Actually? I believed to myself. Tuna with tomato sauce… That’s it?
Certainly, it was. But when there’s one factor to learn about Spaniards and their fish, it’s that the straightforward is commonly elegant. La Amarilla’s atún con tomate was something however bland, and I’ve been ordering it—and making it at house—ever since. The dish begins with good tomate frito, the silky Spanish mom sauce of plum tomatoes, onions, and sufficient fruity olive oil to show it vivid red-orange. Into the puréed tomate go hunks of ocean-fresh tuna, which poach to flaky perfection in a matter of minutes. And as they are saying in Spain, ya está.
At La Amarilla (and in abuelas’ kitchens the nation over), that’s the place the recipe ends. Me, I wish to liven issues up with a garlic-parsley oil that pops in opposition to the vivid crimson sauce. Served with a crusty baguette for sponging up the juices, atún con tomate is peasant meals for the gods.
Observe: If you could find albacore (“bonito” in Spanish), use it right here—it’s the normal alternative on this dish, which can also be referred to as bonito con tomate. That stated, any ultra-fresh, thick-cut tuna steak that passes the scent check will do. Swordfish or mackerel may be substituted.
Yield: 4 servings
Time: 1 hours 10 minutes
Elements
- 3 Tbsp. finely chopped parsley leaves
- 2½ tsp. kosher salt, divided
- 3 small garlic cloves, finely chopped, divided
- ½ cup extra-virgin olive oil, divided
- 1 medium yellow onion, coarsely chopped
- 1 small Cubanelle or inexperienced bell pepper, seeded and coarsely chopped
- 6 medium plum tomatoes (2 lb.), coarsely chopped
- ½ tsp. sugar
- 2 lb. tuna steaks (1–1½ in. thick), pores and skin and any pin bones eliminated, minimize into 1½-in. cubes (see notice)
Directions
- Utilizing a mortar and pestle, pound the parsley, ½ teaspoon of the salt, and one of many garlic cloves to a paste. Stir in ¼ cup of the oil and put aside. (Alternatively, add all elements to a small meals processor and pulse till mixed.)
- To a big pot set over medium warmth, add the remaining oil and garlic, the onion, Cubanelle pepper, and 1 teaspoon of the salt and cook dinner, stirring often, till the greens are pale golden and fully comfortable, about 20 minutes. Stir within the tomatoes, sugar, and remaining teaspoon of salt and produce to a boil, then flip the warmth to medium-high and canopy. Proceed boiling, stirring often, till the tomatoes have almost damaged down, about 9 minutes. Uncover and cook dinner at a simmer till the sauce begins to thicken, about 14 minutes extra. Take away from the warmth.
- Utilizing an immersion blender, rigorously purée the sauce. Add the tuna, flip the warmth to medium, and canopy. Prepare dinner, undisturbed, till the tuna is simply cooked via, about 9 minutes.
- To serve, ladle the atún con tomate into bowls and drizzle with the parsley oil.
