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Titaina

Titaina

  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
DC Girly Girl

DC Girly Girl

I had this at a tapas bar in Spain way back and was able to figure out how to mimic it. It's an easy way to clean out the fridge and pantry. And, perfect for a low carb diet. I was introduced to this as a tapa. But you could always pair it with a salad or other veggie side dish for dinner.

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Nutrition

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  • Calories:
  • 141 kcal
  • 7%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 7.7g
  • 2%
  • Protein:
  • 13.1 g
  • 26%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 279 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Toast the pine nuts in a dry skillet over medium heat for about 5 minutes, or until fragrant. Remove from heat, and set aside to cool.
  2. Heat oil in a skillet over medium heat. Add the red and green bell peppers, onion, and garlic. Cook and stir until wilted and soft, about 10 minutes. Stir in the tomatoes, and continue to cook and stir for another 15 minutes. Mix in the tuna, sugar, cinnamon, nutmeg, salt, and pepper. Simmer for about 15 more minutes. Stir in the pine nuts, and serve.
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Reviews

StephanieM
29

StephanieM

12/26/2006

I was looking for something unique and totally devourable for a party last weekend...This recipe was a hit. I've never prepared a dish that disappeared so quickly. (And I doubled the recipe!) I took the advice of another reviewer and served these on slices of my favorite baguette, drizzled lightly with olive oil, topped with the Titaina and then toasted briefly under the broiler. The only adjustment I made to the topping was to add a couple splashes of balsamic vinegar, which I think really brought out the complex flavors of such a simple dish. I used a large can of albacore tuna and fire roasted tomatoes from my local organic grocer. Still, no one could believe that anything came from a can...not to mention that I put cinnamon on tuna :)Thank you, thank you, thank you!

TUNISIANSWIFE
16

TUNISIANSWIFE

1/17/2007

this is very good with a few tweaks. Kept all proportions the same, but used jarred roasted red peppers, 1 jalapeno for a bit of zip, fresh chopped cilantro,and garnished w/some oil-cured black olives. I couldn't see the sense in cooking this for as long as stated, unless it is supposed to be the consistency of a chili sauce, maybe? Never having this before and no posted pic, I didn't know if that was what the consistency was supposed to be, but preferred it less 'mushy'. Added the drained tomatoes after sauteeing the veggies, and added the spices; threw in the tuna and cilantro at the very end. When I tasted this, the cinnamon was very apparent and did not meld well with the tuna. It needed some citrus for the sake of the tuna. I didn't have any fresh lemons to garnish with, so added 3 packages of True Lemon(dried real lemon that no kitchen should be without) This drastically improved the flavor! the tuna stood out, and it subdued the cinnamon, and added no sour taste, only the taste of lemon zest. I would only prefer this hot if it was going to be served over pasta(which would be a great Lenten dish) but instead, liked it at room temp to serve w/fresh baked savory bread. thanks for the recipe that can be tweaked to taste. Super quick and easy and can use your imagination for a variety of ways to serve it.

Kathy K.
14

Kathy K.

8/10/2007

Was skeptical about making this at first, but boy am I glad I did! Visually, it wasn't appealing to me and the thought of cinnamon and nutmeg in tuna sort of made me gag :) Am so glad I took the chance. Tweaked recipe a bit by using a can of Rotel diced tomatoes with green chiles. Added really nice but not overpowering kick. Chopped up a roma tomato since the Rotel can was only 10 oz. Also squeezed in a wee bit of fresh lemon juice and some balsamic vinegar which another reviewer recommended. Also followed her recommendation to serve on oven toasted baguette slices with olive oil. Also had sea salt crackers, but the crunchy bread was the best My husband absolutely loved it. Will definitely make again and again.

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