recipe reviews for:

Titaina

“Tomatoes and peppers are simmered with tomatoes and tuna. I had this at a tapas bar in Spain way back and was able to figure out how to mimic it. It's an easy way to clean out the fridge and pantry. And, perfect for a low carb diet. I was introduced to this as a tapa. But you could always pair it with a salad or other veggie side dish for dinner.”

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Reviewed: May 20, 2012

Yes, cinnamon and tuna can go together! This was unusual but well received by my six dinner guests. I put mine on small whole wheat pita rounds and broiled as other reviewers suggested. Pine nuts are super expensive; if you're on a budget, you can leave them out without sacrificing much.

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MPEPLIN

Reviewed: Sep. 12, 2010

This was delicious! I used fresh tomatoes instead of canned and added a little lemon juice. I served it on some crackers. Thanks for the recipe!

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2 users found this review helpful

Reviewer:

EVELLINGSON

Living In: San Francisco, California, USA

Reviewed: Aug. 28, 2010

This was pretty good. I was very surprised. Best on crackers

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Reviewer:

Judy

Reviewed: Jul. 11, 2010

This is tasty, but I think it could be ramped up still. It needs to pop, and to get it there I will look at the reviews and try some other things like: roasted red peppers instead of regular peppers, green olives, red onions, etc. I'll let you know:)

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Reviewer:

ALYSSIA

Cooking Level: Expert

Reviewed: Dec. 9, 2009

My boyfriend adored this and took seconds, I on the other hand thought it was OK. It was a tad on the sweet side for me and I couldn't figure out the fishiness with the cinnamon. I served it on leftover naan bread from another recipe, that was definitely a good idea. Could use some tweaking and a good dose of red wine vinegar.

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Reviewer:

JillyPie87

Cooking Level: Intermediate

Reviewed: Aug. 22, 2009

made as directed apart from the sugar and nutmeg, neither of which I had to hand - served with crusty white bread - great- then added just a little cayenne for personal taste - shame the wife doesn't like bell peppers, guess it's all mine

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Guzziowner

Cooking Level: Intermediate

Reviewed: Jun. 23, 2009

This is fantastic!! These are all items I keep on hand, so when friends dropped in recently I prepared it for them, along with the baguette of fresh bread I had happened to buy that day. The first time I made it I thought it a bit tame, so I doubled the spices. We love it, and even make a lunch of it on slices of fresh baguette from the local padaria.

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Reviewer:

Valenca

Cooking Level: Intermediate

Home Town: Sheffield, Yorkshire, England, U.K.

Reviewed: Jul. 28, 2008

I LOVED THIS! All of the ingredients are pretty much staples in my kitchen, so I decided to give it a try. I doubled the recipe so I could use my entire 12 oz. can of tuna, used green pepper only (didn't have any red), and omitted the pine nuts (didn't have any). This has a very unique taste and you can't really tell what spices are in it... it just really brings out the flavors of everything. I'm sure it would be fantastic with the pine nuts, too! I just ate it with some crackers (next time I'll plan ahead and get GOOD crackers!), and the next day I had it in a mini wheat wrap for lunch. I will definitely be making this often! THANK YOU!

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Reviewer:

Becky

Cooking Level: Intermediate

Home Town: Heidelberg, Baden-Württemberg, Germany

Living In: Chicago, Illinois, USA

Reviewed: Jun. 12, 2008

For years I've tried to replicate the filling of another spanish dish: Empanada Gallega. Well, not anymore, this is it!. Thank you from the bottom of my heart. Oh, by the way, we had this with bread and warm green beans mixed with minced fresh garlic, olive oil, salt, pepper and feta cheese.

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Reviewer:

MAVILU

Cooking Level: Expert

Living In: Upland, California, USA

Reviewed: Oct. 24, 2007

so yummy! I was unsure of this dish at first, but I loved it! I am GF, so I had it on a brown rice tortilla. My husband had it over rice. It was delicious both ways!

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3 users found this review helpful