Sardines don’t make me think of Spain. They make me think of Portugal. On any side street in Portugal you can catch a person grilling a few sardines and having a simple supper with them and a bottle of red wine.
It was only in Portugal that I ever had large sardines grilled. These are the only sardines I’ve ever liked, and since I could not find large sardines I decided to use something simple and fishy to make this dish: tuna.
The original dish is an escabeche which is a way of preserving or just marinating fish in a vinegar, olive oil seasoned mixture.
Since I am going cheap on this dish by using canned tuna instead of fresh tuna; I decided not to marinated the fish because there is no need to since it is already marinated in the can. Instead I decided to use the ingredients from the original recipe to make a pasta sauce.
The result was a spicy Mediterranean meal. The carrots really helped to off set the heat of the red pepper flakes, and the sun-dried tomatoes added depth to the dish. This is a terrific meal for the summer because it can be served hot or cold, and would hold up well sitting out at a picnic.
Tuna Escabeche Pasta
- 3/4 cups of extra-virgin olive oil
- 1 onion chopped
- 2 carrots chopped
- 1 celery stalk chopped
- 1/2 teaspoons of dried rosemary
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of red pepper flakes
- 1/4 teaspoon of ground coriander seeds
- salt and pepper to taste
- 4 cloves chopped garlic
- 1 tablespoon of tomato paste
- 1/4 cup of red wine vinegar
- 1/4 teaspoon of sugar
- 1 7.5 ounce jar of sun-dried tomatoes with oil, chopped.
- 2 4 ounce cans of drained tuna any kind
- 1 pound of pasta of your choice