Wednesday, 17 October 2012

# 284 Chunky tuna and tomato sauce

I love this sauce, it's full of flavour, it's quick and easy to make (15-20 minutes and it's done), keeps well in the fridge for a few days or in the freezer for longer and it can be used as the base of a variety of comforting and inexpensive meals. That ticks all the boxes in my book.

A. doesn't like tomato sauce or tuna which means that in our house a tin of tomatoes and a tin of tuna can go a long way, usually I can make 2 to 3 meals out of this sauce for me and the husband.

Chunky tuna and tomato sauce

1/2 onion, finely chopped
Olive oil
1 garlic clove, crushed
1 tin chopped tomatoes
Pinch of salt
Sprinkle of dried basil and oregano
1/2 teaspoon dark brown soft sugar
1 tin tuna chunks or tuna steak in brine

In a pan, over a medium to low heat, pour a little olive oil, add the onion and the garlic and cook until soft.

Add the chopped tomatoes, stirr and bring to the boil. Add the herbs, pinch of salt, sugar and simmer for about 5 minutes.

Add the drained tuna and mix it well with the tomato sauce. Cook for a few minutes until most of the water has evaporated and you have a chunky sauce. Check the seasoning and remove from the heat.

You can use this sauce on pizzas, with pasta with or without a topping of bechamel sauce (if using bechamel sauce, bake in the oven until the sauce is nice and golden) or in between layers of mashed potato (again bake in a preheatd oven to obtain a nice, crispy mashed potato top).