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| Tuna Spanish Delicatessen |
Ingredients:
2 kilos of eripe tomatoes
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| Tuna vegetable oil Spanish Delicatessen |
2 tins of tuna in vegetable oil Spanish Delicatessen
2 tin of piquillo peppers in strips to the chopped garlic Spanish Delicatessen
50 grams of pinions
Olive oil
Preparation:
In a frying pan we will fry the peppers of the piquillo and the cut in small pieces. We will add the pinions and will reduce the fire to prevent it from burning. When we observe that the peppers start being gilded we will add the tuna giving it a return for the frying pan for refry a bit. With the same oil, we will fry the bad tomato, to slow fire, so that the juice is consumed and the oil stays in the surface We Will Add a teaspoonful of sugar, to take acidity from it and on having withdrawn it from the fire it will be mixed by the slightly fried one of the pepper and the tuna. We will prove the condition of salt of the slightly fried one and will overturn everything in a casserole of mud.
Slightly fried East can add him to any type of pasta, meat or fish
