Easter is one of my favorite celebrations and every year I cook home-style favorites, like Tuna Vizcaina inspired by the traditional Spanish Style Cod, but using canned tuna for an easier and more economical way to feed a crowd.
When I entertain at home for Easter, the whole family joins in. At least 25 people come to my home to enjoy the celebrations with us! Using sensible and easy recipes to meet the demanding palates of each of our guests is a must.
That’s where the tuna vizcaina comes in. Not only is it easy to make and very tasty, but my family loves this dish because has all the Spanish flavors that we grew up with. You might not know but our Latin American roots have to do a lot with the Spaniard culture. Our food and many of our customs and traditions have been influenced by Spain.
Our recipes showcase this fact as we use olives, tomatoes, garlic, olive oil and capers in classic dishes such as bacalao, arroz con pollo, fricassee and many more. The tuna vizcaina has all those ingredients plus potatoes. And the dish is commonly paired with white rice.
I invite you to include this exquisite dish to your Easter menu. It is tasty and ready in less than 30 minutes. You can also make this dish with canned salmon or, if you prefer a non-seafood dish, you can use fresh chicken thighs. Garnish with microgreens and include a side of jalapenos in vinegar for those like prefer to add some spice.
Prep Time: 30 minutes
- 1 Tbsp. olive oil
- 2 cloves garlic
- 5 red potatoes, peeled, diced
- 2 (5 oz.) cans tuna (we used canned yellowfin tuna in olive oil)
- 2 tomatoes on the vine, chopped
- ½ cup olives with red peppers
- ¼ cup capers
- 1 tsp. sazon latino
- 1 (14.5 oz.) can tomato sauce
- ¼ cup water
- 3 cups white rice
1. Heat oil in large pot over medium heat. Add garlic and potatoes, and cook 5 minutes. Add tuna, tomatoes, olives, capers and sazon latino. Stir to combine. Add tomato sauce and water. Bring to a simmer and cook 10-15 minutes, or until potatoes are tender.
2. Serve with white rice.