- 4 tomatoes
- 2 shallots
- 2 roasted red peppers
- 2 small eggplants
- 300 gr. Bluefin tuna
- 4 cloves garlic
- Extra virgin olive oil
- To roast the peppers and eggplants, wrap them in foil with a drizzle of olive oil and a pinch of salt, and roast in oven at 180ºC for about half an hour, for the peppers. Eggplants need less time to roast, about 15 minutes. Remove from oven and allow to cool still wrapped in foil; once they’ve cooled, peel and reserve.
- Mix half a glass of cold water with oil and salt in a bowl, gradually add flour and knead the mixture till you’ve got a smooth, malleable dough; roll out the dough and place the quartered tomatoes and shallots on top.
- Bake for 10-12 minutes at 180 ° till the coca begins to turn golden brown. Now that the pizza-like base is cooked, it’s time to add the peppers and eggplants, peeled and cut into strips, and the tuna diced no larger than two centimeters. Bake for a further 5 minutes until the coca has browned nicely.
- Remove from the oven and serve with a drizzle of olive oil and a generous pinch of chopped parsley.
You can substitute the tuna with salmon, cod, use only vegetables or top with anchovies and finely chopped olives.A bright straw colored wine with a ripe fruity aroma and notes of anis and orange blossoms. Smooth and silky on the palate a lengthy, balanced finish. For example Creu de la Lavit from Segura Viudas made with the Xarel.lo variety in D. O. Penedes.