Tuna in Wine with Tomatoes and Caramelized Carrots
A hearty dish where the sweetness of carrots blends with tomato and wine, enriched by tuna for a complete and refined meal.
45 min · medium
Ingredients
- 400g Tomatoes
- 200g Carrots
- 200g Oil-packed tuna
- 1 tablespoon Sugar
- 100ml White wine
- 3 tablespoons Olive oil
- to taste Salt
- to taste Black pepper
- 2 cloves Garlic
- to taste Fresh parsley
Instructions
- Peel the carrots and cut them into thin rounds. Wash and dice the tomatoes.
- In a wide pan, heat the oil with the crushed garlic. Add the carrots and brown for 5 minutes.
- Pour in the white wine, increase the heat, and let the alcohol evaporate for 2 minutes.
- Add the tomatoes, sugar, salt, and pepper. Cook over medium heat for 20 minutes until the sauce reduces.
- Drain the tuna and add it to the sauce during the last 5 minutes of cooking, breaking it up gently with a fork.
- Serve hot, garnished with chopped fresh parsley.
Chef's tip: Use a good-quality wine that you would also drink on its own; the sugar only serves to balance the acidity of the tomato, so add it little by little.