The Famous RATATOUILLE from Valencia Spain | Pisto Valenciano “Titaina”

This ratatouille from Valencia, Spain, known as pisto Valenciano or titaina, is what honest home cooking is all about. We’re talking layers of flavors, simple ingredients, and done in 30 minutes. Serve it as a tapas appetizer, side dish, or even as a main course. Next to some roasted potatoes and a crunchy baguette.

To make this ratatouille, I used a combination of onions, garlic, red bell peppers, green bell peppers, and canned tomato sauce. Which is similar to passata. You can mix it up and use other vegetables or whatever you have on hand.

What makes this ratatouille stand out above the rest is the addition of canned tuna and pine nuts. That are lightly pan-roasted on the stovetop. If tuna is not your thing, you can omit it or swap it out for any other protein you like. Such as canned chicken, canned sardines, or even canned salmon.

TIPS & TRICKS to Make this Recipe: You can serve this ratatouille warm, at room temperature, or even chilled. It will hold for up to 3 to 4 days in the fridge and up to 3 months in the freezer in an airtight container.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)
CANNED SPANISH TUNA (10% OFF Your Order with Coupon Code ONAFORK)

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Watch the Video Below on How to Make RATATOUILLE from Valencia Spain

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Ratatouille from Valencia Spain | Pisto Valenciano "Titaina"

Course Appetizer, Side Dish

Cuisine Spanish

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4

Calories 244 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 tbsp pine nuts 18 grams
• 1/4 cup extra virgin olive oil 60 ml
• 1 medium onion (finely chopped)
• 4 cloves garlic (roughly chopped)
• 1 red bell pepper (finely chopped)
• 1 green bell pepper (finely chopped)
• 1 can tomato sauce (passata) 15 oz / 425 grams
• 1 can tuna in olive oil 4 oz / 110 grams
• sea salt & black pepper
• dash granulated sugar
• fresh parsley for garnish

Instructions

1. Heat a large fry pan with a medium heat and add in the pine nuts, mix continuously, after 3 to 4 minutes and the pine nuts are lightly pan roasted, remove from the pan and set aside

2. Using the same pan with the same heat, add in the olive oil, then immediately add in the chopped vegetables and mix continuously

3. After 5 minutes and the vegetables are lightly sautéed, add in the canned tomato sauce and season with salt, pepper, and a dash of sugar, mix together, then lower to a low heat and simmer

4. In the meantime, drain the can of tuna into a fine sieve with a bowl underneath and then gently flake the tuna

5. After simmering the canned tomatoes for 10 minutes and they have slightly thickened up, turn off the heat, add in the drained tuna and pine nuts, reserving a couple for garnish, and mix together until well mixed

6. Transfer the ratatouille into a shallow bowl and top off with the reserved pine nuts and some fresh parsley, enjoy!

Recipe Notes

Get the Spanish Olive Oil and Canned Spanish Tuna I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts

Ratatouille from Valencia Spain | Pisto Valenciano "Titaina"

Amount Per Serving

Calories 244 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 2g13%

Polyunsaturated Fat 4g

Monounsaturated Fat 11g

Cholesterol 12mg4%

Sodium 486mg21%

Potassium 580mg17%

Carbohydrates 13g4%

Fiber 3g13%

Sugar 7g8%

Protein 10g20%

Vitamin A 1510IU30%

Vitamin C 72mg87%

Calcium 37mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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