2 hours ago
Friday, June 5, 2009
I could sit at a bar and just eat tapas and drink wine for every meal (preferably in Spain).
Same goes for antipasto, and good Italian wine at a Trattoria in Italy. I would like to try one of everything please!
There are some great tapas places to check out in NYC, Boqueria being one of my favorites, though all those little bites of tapas add up quickly, so make sure your wallet is sufficiently stuffed!
The April issue of Food & Wine had a great article on Spain's best wine values and included this Valencian tapas dish by chef Raul Molina Fernandez.
It reminded me of sunny summer days and was so simple to make. I served it with flatbreads and everyone loved it. It would go well with an antipasto platter too.
Tuna w/ Roasted Peppers & Pine Nuts:
1 roasted pepper, chopped into 1/2" pieces
3 tbsp pine nuts, toasted
1 small onion, diced
1 large tomato, chopped
one 8 oz. can of good Italian tuna packed in oil, broken into chunks
kosher salt & pepper to taste
chopped fresh parsley for garnish
Toast your pine nuts, either in a skillet w/ olive oil, or in a toaster oven.
If toasting in the oven, watch them, they burn very easily.
Cook your onion in a skillet w/ olive oil until softened, about 5 minutes. Then add your chopped tomato and chopped roasted pepper to the skillet and cook for about 3 more minutes.
Take off the heat and bring to room temperature.
Add to a bowl with the tuna and toasted pine nuts.
Season w/ kosher salt & pepper.
Serve at room temperature.
I added parsley for color and flavor.
*Just a quick note:
Check out the Ile de France Cheese blog today and see who won the "Chef's Special Prize" in their recipe contest with her Duck Confit Salad w/ Pears & Goat Cheese Toasts. YAY!