Entree: Spain – Canary Islands – Tollos en Salsa (Rehydrated salted dried tuna stewed in a Canary Island tomato and onion sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 18 hrs

Total 18 hrs 15 min

Ingredients

1 lb (454 g) salted dried tuna (tollos), to be soaked and drained (estimated edible portion: 454 g)
3 tbsp (45 ml) olive oil
1 large onion, finely chopped, approx. 8 oz (225 g)
3 cloves garlic, minced
1 medium red bell pepper, diced, approx. 6 oz (170 g)
14 oz (400 g) canned crushed tomatoes
1/2 cup (120 ml) dry white wine
1 tsp (5 g) sweet smoked paprika
1/2 tsp (2.5 g) ground cumin
1 bay leaf
1/2 tsp (3 g) sugar (optional, to balance acidity)
Salt and black pepper to taste; use salt sparingly at first because the fish is salted
2 medium potatoes, peeled and cut into 1 in (2.5 cm) cubes, approx. 12 oz (340 g)
2 tbsp (8 g) chopped fresh parsley, for garnish

Instructions

1. Place the salted dried tuna in a large bowl of cold water. Cover and soak in the refrigerator for 12–24 hours, changing the water 2–3 times, until the saltiness has lessened and the fish is pliable. Drain and cut into bite-sized pieces.
2. Warm the olive oil in a wide, heavy skillet or shallow saucepan over medium heat. Add the onion and cook for 6–8 minutes, stirring occasionally, until translucent and beginning to brown.
3. Add the garlic and red bell pepper. Cook for 3–4 minutes, until softened and fragrant.
4. Stir in the smoked paprika and cumin. Cook for about 30 seconds.
5. Pour in the white wine and scrape up any browned bits from the pan. Simmer for 1–2 minutes to reduce the wine.
6. Add the crushed tomatoes, bay leaf, sugar if using, and potatoes. Bring to a gentle simmer, cover, and cook for 10–12 minutes, until the potatoes are nearly tender.
7. Add the drained tuna pieces and stir gently to combine. Simmer uncovered for 12–15 minutes, until the fish is tender and the sauce has reduced and thickened. Taste and adjust with black pepper and only as much additional salt as needed.
8. Remove the bay leaf. Garnish with chopped parsley and serve hot, with boiled potatoes, rice, or crusty bread if desired.