However, don’t ask me why or how, but in Puerto Rico, a party delicacy served warm made out of tuna or chicken, stewed with lots of onions, peppers and in a rich tomato sauce is also called an antipasto. My version, of course, is made with Tuno – a brand of frozen soy protein flavored with seeweeds to taste like tuna.
You can have this as a warm party “dip” or it goes great on top of rice or even pasta.
1/3 cup of Tuno, defrosted 1 medium onion, sliced thinly 1 medium cubanelle pepper, thinly sliced 1 garlic clove, finely minced 1/2 cup pureed tomatoes or tomato sauce 1/4 cup apple cider vinegar 1 laurel bay leaf 1 roasted red bell pepper 2 tbs capers or sliced green stuffed olives Olive oil Salt and Pepper to taste
In a medium saucepan over medium heat, pour olive oil and onions. Sautee for a few minutes, add peppers and garlic. Add some slat and pepper to help the mixture release some moisture. Sautee until softened.
Add frozen Tuno. Cover saucepan, this will help the Tuno defrost completely.
3. Add tomato sauce, vinegar, roasted peppers, bay leaf, capers or olives.
4. Cover and simmer for about 20-30 minutes.
Serve warm with crackers as a warm dip. Or serve on top of whole grain rice as a main course.