Ingredients:

  • 1 red pepper.
  • 150 g. eggplant.
  • 150 g. zucchini.
  • 1 onion.
  • 200 g. pumpkin.
  • 2 red tomatoes
  • 300 g. canned tuna.
  • Olive oil.
  • Oregano.
  • Salt.
  • Sugar.

Vinaigrette:
  • 1 teaspoon of cumin.
  • 1 clove garlic.
  • 50 ml. of sherry vinegar.
  • 150 ml. Of olive oil.
  • 4 anchovy fillets.
  • Salt.

Elaboration:

We wash and cut the vegetables into thick cubes. Peel the tomatoes and cut them into wedges, remove the seeds, add salt, and a little sugar to help caramelize and thus avoid acidity.

Sauté the rest of the vegetables over medium-high heat with olive oil, letting them take a little color, add the tomatoes, leave 1 minute more and finish them with a lid so that they finish cooking, rectify the salt.

Meanwhile, we mash the cumin with a little salt in the mortar, add the garlic and anchovies until it forms a paste, dilute it with the vinegar and oil.

Add the mash to the vegetables, mix, add some fresh oregano leaves and the tuna flakes. Mix well and rectify with salt.

NUTRITIONAL TABLE PER SERVING

ENERGETIC VALUE    :  544 kcal         

CARBON HYDRATES  :  94.1 g 

PROTEINS   :  9.80 g                                  

FATS  :  46.2 g