Tuna in Tomato Sauce (Atún con tomate)

plate with tuna stewed in tomato sitting on counter.

Tuna in Tomato Sauce (Atún con tomate)

This delicious tuna in tomato sauce is made with red bell pepper, onions, and of course tuna. Serve it with rice, bread, or fried potatoes for a relatively quick and filling lunch or dinner.

Course Lunch, Main Course

Cuisine Spanish

Prep Time 5

Cook Time 30

Total Time 35

Servings

Author Alba Luna Meyer

Ingredients

1 white onion
2 garlic cloves
1 red bell pepper
9 ounces fresh tuna
2 tablespoons olive oil
9 ounces tomato puree
1 teaspoon salt, or to taste (divided)
1/2 teaspoon black pepper, or to taste (divided)
1/2 teaspoon sugar, optional
1/2 cup water

Instructions

Prepare the vegetables: Peel and dice the onion. Peel and mince the garlic cloves. Wash and thinly slice the red bell pepper, removing the stem and seeds. If using fresh tomatoes instead of canned tomato puree, cut the tomatoes in half and grate the pulp.
Cut the tuna into bite-size pieces.
Heat half of the olive oil in a pan and sear the tuna on both sides for approximately 1 minute, seasoning with salt and pepper. Once seared, remove the tuna from the pan and set aside.
In the same pan, add the rest of the olive oil, followed by the garlic, onion, and red bell pepper. Season with a bit of salt and sauté over medium heat until the mixture turns golden, fragrant, and soft.
Stir in the tomato puree and water. Season with more salt and black pepper to taste, then cover the pan with a lid and simmer for 20 minutes over low heat. Stir occasionally.
Taste the sauce and, if needed, add a bit of sugar to correct the acidity.
Gently place the seared tuna pieces into the pan with the tomato sauce. Spoon some sauce over the tuna, then cover the pan with a lid and simmer for an additional 10 minutes over low heat.
Serve the atún con tomate hot with your side of choice.

Notes

If you don’t have fresh tuna on hand, or you prefer to make this dish with a different fish, try to use fish that hold their shape well while cooking, and fish that are quite meaty. Use fillets or steaks if possible.
You can use canned/jarred tomato puree or grate fresh tomato pulp. If using canned or jarred tomato puree, make sure it is unseasoned (e.g. doesn’t include herbs).
Cut the tuna into even bite-sized pieces so they cook evenly.
Cook the onion and red bell pepper until they are soft and slightly caramelized, so you'll get a more flavorful sauce. Don't skip this step! Remember to cook over low heat, stirring occasionally, so the veggies don't burn.
The tomato sauce needs time to develop all the flavors, so simmer it for at least 20 minutes. The longer the better.
Browning the tuna steaks before adding them to the sauce adds another layer of flavor.

Nutrition

This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.