This wasn’t meant to be a recipe. It was meant to be just dinner, something relaxed and unfussy, served with paprika-roasted potatoes. But it was delicious, so I scrambled to take notes.
But in five more days, I won’t have to write up everything that tastes delicious. The photos I take can be snapped in the daytime, instead of rushed across the lens at night, while my husband waits patiently to dig in.
Spanish Tuna with Tomatoes and Olives
Recipe 360 of 365
Heat a large skillet over medium-high heat. Cut a large albacore tuna loin into four pieces, and smear with smoked Spanish paprika (pimenton de la vera) and salt and pepper. Add a swirl of olive oil to the pan, tilt the pan to coat, and sear the tuna on each side just until it releases naturally from the pan, just 2 to 3 minutes per side. Transfer the tuna to a plate and cover with foil.
Add a can of chopped, fire-roasted tomatoes, a big scoop of capers, and a handful of good olives (chopped) to the pan. Season with salt and pepper, and simmer for 5 minutes. Return the tuna to the pan, and simmer for 5 minutes more, turning the tuna occasionally. Serve immediately.