Basque Bonito Del Norte Tuna Dip

• 1 large onion, finely chopped
• 3 green peppers (or a mixtue of colors), finely chopped
• 2 fat garlic cloves, finely chopped
• 2 tablespoon olive oil
• 6 ounces mixed green and black olives, pitted and chopped
• 1 3/4 ounces capers, drained
• 1 15-ounce can tomatoes in rich juice
• 2 tablespoons tomato puree
• 15 ounces of piquillo peppers, drained and cut in small pieces
• 1 tablespoon sherry vinegar
• 8 ounces of bonito del norte tuna in olive oil
• Salt and black pepper
• Toasted country bread (to serve)

1. Gently fry the onion, green peppers, and garlic in the oil in a deep saucepan for about 15 minutes, until soft.
2. Add the olives, capers, tomatoes (plus juice), and tomato puree, and cook gently for 5 minutes. Add the piquillo peppers and cook for 5 more minutes.
3. Stir in the vinegar, followed by the bonito del norte. Check the seasoning, (it will probably need no extra salt, but require a bit of pepper), simmer a little longer and leave to cool. Chill in the fridge, preferabley leaving overnight for the flavors to settle, before serving with slices of toasted country bread.

onion, green peppers, garlic, olive oil, black olives, capers, tomatoes, tomato puree, piquillo peppers, sherry vinegar, olive oil, salt, country bread

Taken from www.epicurious.com/recipes/member/views/basque-bonito-del-norte-tuna-dip-50042649 (may not work)