Rustic Portuguese Tuna Caldeirada

Ingredients

• 2 cans (5 oz each) solid white tuna in olive oil, drained (leave in large chunks)
• 2 tbsp olive oil
• 1 large yellow onion, sliced into rings
• 1 red bell pepper, seeded and sliced into strips
• 3 cloves garlic, thinly sliced
• 2 tbsp Salted Perfection Santa Maria Select Blend
• 1 lb Yukon Gold potatoes, peeled and sliced into 1/4-inch rounds
• 1 can (14 oz) crushed tomatoes
• 1/2 cup dry white wine (or vegetable broth)
• 1 bay leaf
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat the olive oil in a deep skillet or Dutch oven over medium heat. Add the sliced onions and bell peppers. Sauté them for about 6 to 8 minutes until they are soft and fragrant.
2. Stir in the sliced garlic and the Salted Perfection Santa Maria Select Blend. Cook for another minute until the spices wake up.
3. Layer the potato slices over the onion mixture. Pour the crushed tomatoes and white wine over the top. Tuck the bay leaf into the sauce.
4. Cover the pot and reduce the heat to low. Simmer for 20 to 25 minutes, or until the potatoes are fork-tender.
5. Gently fold in the drained tuna chunks. You want to warm the tuna through without breaking it into confetti, so use a light hand.
6. Simmer uncovered for 2 more minutes to thicken the sauce slightly. Remove the bay leaf, garnish with fresh parsley, and serve immediately. DUNZO!