Summary

Ingredients

• 1 can tuna in oil (preferably olive oil)
• 1 packet tomato (s), chunky, (500ml)
• 1 onion (s)
• 2 sprigs rosemary
• 1 hot pepper, hot
• 2 tablespoon crème fraîche
• Balsamic vinegar
• 3 teaspoons sugar
• 2 teaspoons oil (olives)
• 1 teaspoon butter
• 2 cloves garlic
• 2 teaspoons tomato paste

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Instructions

1. Brown the butter in the olive oil, add the chopped onions and chopped garlic, glaze and then caramelize with the sugar. Add drained tuna and brown lightly. Deglaze with the balsamic vinegar (not too little!). Add tomatoes and tomato paste. Pepper and salt. Depending on your taste, add the peppers whole and just let them steep, or add the chopped up pods. Add Romsar ad. Let it steep for at least 45 minutes over a low flame. Before serving, remove the rosemary sprigs, fold in the creme fraiche and of course season to taste.