MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Atun Con Tomate (Tuna & Tomato Stew)
Categories: Seafood, Vegetables, Herbs, Chilies
Yield: 4 servings

3 tb Fine chopped parsley leaves
2 1/2 ts Kosher salt; divided
3 cl Garlic; fine chopped,
- divided
1/2 c Extra-virgin olive oil;
- divided
1 md Yellow onion; coarse
- chopped
1 sm Cubanelle pepper; seeded,
- coarse chopped
6 md Plum tomatoes; coarse
- chopped
1/2 ts Sugar
2 lb Tuna steaks (1 1/2" thick);
- skin and any pin bones
- removed, in 1 1/2" cubes

Using a mortar and pestle, pound the parsley, 1/2
teaspoon of the salt, and one of the garlic cloves to a
paste. Stir in 1/4 cup of the oil and set aside.
(Alternatively, add all ingredients to a small food
processor and pulse until combined.)

To a large pot set over medium heat, add the remaining
oil and garlic, the onion, Cubanelle pepper, and 1
teaspoon of the salt and cook, stirring occasionally,
until the vegetables are pale golden and completely
soft, about 20 minutes. Stir in the tomatoes, sugar, and
remaining teaspoon of salt and bring to a boil, then
turn the heat to medium-high and cover. Continue
boiling, stirring occasionally, until the tomatoes have
nearly broken down, about 9 minutes. Uncover and cook at
a simmer until the sauce begins to thicken, about 14
minutes more. Remove from the heat.

Using an immersion blender, carefully pur|-e the sauce.
Add the tuna, turn the heat to medium, and cover. Cook,
undisturbed, until the tuna is just cooked through,
about 9 minutes.

To serve, ladle the at||n con tomate into bowls and
drizzle with the parsley oil.

By: Benjamin Kemper

RECIPE FROM: https://www.saveur.com

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