Tuna à Gomes de Sá

Neuza Costa

2 May, 2023

This recipe is a version of Bacalhau à Gomes de Sá but made with tuna.
It is a more economical and quick version than the original, but equally delicious.
If you want, you can make it with another canned tuna of your choice or even fresh tuna by frying it first and then shredding it.

Ingredients

• 6 tablespoons of olive oil
• 1 large onion, sliced into half-moons
• ½ red bell pepper, thinly sliced
• 2 cloves of garlic, thinly sliced
• 1 bay leaf
• 3 cans of oil-packed tuna, well-drained
• 3 medium potatoes with skin
• 2 to 3 eggs
• 20 black olives
• Chopped parsley
• Salt
• Black pepper

Instructions

1. 1
   In a pot with water, add salt, the well-washed potatoes, and the eggs.
   Cover and after it starts boiling, cook for 25 minutes.

   Mark as done
2. 2
   After 10 minutes, remove the eggs and place them in a bowl with cold water.
   Continue cooking the potatoes until they are tender.

   Mark as done
3. 3
   Once the potatoes are cooked, remove them with a slotted spoon onto a plate and let them cool.

   Mark as done
4. 4
   Peel the eggs and rinse them to remove any shell fragments.
   Use an egg slicer or a knife to cut the eggs into slices.

   Mark as done
5. 5
   When the potatoes are no longer very hot, remove their skin.
   Cut the potatoes into thick slices.

   Mark as done
6. 6
   Meanwhile, prepare the sauté.
   In a large frying pan, heat the olive oil, onion, bell pepper, bay leaf, and garlic.
   Stir and sauté over medium heat until everything is golden brown.
   Add the tuna to the sauté.
   Season with salt and black pepper.
   Sauté everything well, and if necessary, add a little more olive oil.

   Mark as done
7. 7
   Add the chopped parsley and mix well.
   Finally, add the black olives and the cooked potato slices.
   Gently fold in the ingredients, taking care not to break the potatoes, and separate the potato slices with a fork if necessary.
   Sauté a little more until the potatoes absorb the flavors.
   Serve with the egg slices on top.

   Mark as done

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