Rustic Portuguese Tuna and Potato Bake

Ingredients

• 2 lbs waxy potatoes, peeled and sliced into 1/4 inch rounds
• 3 cans (5 oz each) solid white tuna in water, drained and flaked
• 2 large yellow onions, thinly sliced
• 3 cloves garlic, minced
• 1/4 cup extra virgin olive oil, plus extra for drizzling
• 1 cup crushed tomatoes
• 3 tbsp Salted Perfection Santa Maria Select Blend
• 1/2 cup pitted black olives
• 1/4 cup fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F. You want that heat ready to go!
2. Boil the potato slices in salted water for about 8 minutes until they are just tender but not falling apart. Drain them well.
3. Heat the olive oil in a large skillet over medium heat. Throw in the onions and cook them until they are soft and translucent.
4. Add the garlic and the Salted Perfection Santa Maria Select Blend. Stir it constantly for 1 minute to wake up those spices.
5. Stir in the crushed tomatoes and the flaked tuna. Mix it all gently so you don't turn the fish into mush. Remove from heat.
6. Grease a 9x13 inch baking dish with a little olive oil. Layer half the potatoes on the bottom.
7. Spread the tuna and onion mixture evenly over the potatoes.
8. Top with the remaining potato slices. Drizzle the top generously with olive oil to get it nice and golden.
9. Bake for 20 to 25 minutes until the potatoes are starting to brown on the edges.
10. Remove from the oven and immediately scatter the black olives and fresh parsley on top.
11. Serve it hot and proud. DUNZO!