Tapas in Spain/Tapas at Home – Part 3 – Tapas in Sevilla

Without ever knowing the reasons or traditions behind the tapeo, this is how I have always enjoyed my foods.  I have always said good food is always made better when shared with good friends and good wine.   I love the socialization that enhances the culinary experiences, and this is what the art of the tapeo is all about; good food, good wine, and good company.  Tapas in Spain/Tapas at Home – Part 1

When we were in Sevilla, we had yet another delicious tapas meal that included a dish made with ahi tuna and a roasted pepper and onion salad, served with bread.  This was a pintxos variety of tapas.  My version is very, very similar to the one we had in Sevilla.  It got rave reviews both here and there, and is now one of my new favorites.

This was the Ahi tuni and roasted pepper and onion salad we enjoyed in Sevilla.

And this is my version of the same salad.  This is a very simple and easy meal to make, but it is so colorful and tasty.

Ahi Tuna, Roasted Pepper and Onion Salad

8 oz ahi tuna cut into squares and seared

1 each red, yellow and orange pepper, roasted, peeled and cut into strips

1 yellow onion, peeled, sliced very thin and caramelized

2-3 TBSP olive oil for cooking

dash of sugar

dash of balsamic vinegar

1 heaping TBSP garlic

1 TBSP capers

salt & pepper to taste

balsamic glaze

 

Roast the peppers on an open flame or in the oven, though I usually do mine on an open flame. Roasting Peppers

Caramelize the onion slices and the garlic together in a hot skillet with the olive oil, a dash of sugar and a dash of balsamic vinegar.  You want the onions to be soft and translucent, but not to brown.  They are ready just as they start to turn color.

Once the onions and the peppers have cooled, toss them together along with the capers and the salt and pepper. If you can find the large Spanish capers, even better, but I could not find those, so I used the smaller ones.

Cut the tuna into squares and saute in the same pan and same juices as the onions.  Cook just until the tuna is browned on all sides, but still a bit pink on the inside.

When everything is cooked, plate it all up, top with a balsamic glaze and serve with warm bread and wine of your choice.   Enjoy with good friends and/ or family.

 

Balsamic Glaze

I got this very simple and delicious recipe from fellow food blogger, T and Conversations! Chai with Preethi!  You can find it at chaiwithpreethi.com.   It only has 3 ingredients and it is just perfect.  It can be served on just about anything.  Be creative and use your imagination.

1 cup balsamic vinegar

1 TBSP honey or maple syrup (this time I used honey)

1 tsp brown sugar

 

Bring the balsamic vinegar to a full, rapid boil, then reduce the heat to a simmer, and continue to cook for at least 15-20 minutes, or until the liquid reduces by about 1/2.  Then add the honey or maple syrup and the brown sugar and continue to cook for another 10 or so minutes.  Let it cool completely.  It will thicken as it cools.  Poor into a container that will allow you to drizzle it over your food and refrigerate until ready to use, then drizzle on your favorite dishes to add some extra texture and pizzazz.

You can eat this salad as is, but I thought it really came to life when served over warmed bread.  it would be really good as a crostini too.