Tuna and Sausage Tapas

Inspired by a Kadiz Dish (2 servings as a main dish or 4 dishes as appetizers or tapas)

Look at the color. It is red and yellow, exactly the color of Spanish national flags.  The color reminds us of the warmth of the Mediterranean sun and the passion for seafood there. Let me continue my theme on tapas and light up my sky just like the sunburst.

Browsing through MAJI Food and Deli, one of my favorite supermarkets in Taipei, I pick up one package of spicy sausage. It is freshly frozen with a taste that is similar to chorizo but luckily not as tough to chew on. With it, I made a tapas dish in the main course portion inspired by a tapas bar in Kadiz, Spain. The owner is proud to say that they have up to 500 items of seafood to choose from. The original dish uses dog shark, which may not be available in your area or you are quite likely not a fan of it.  Any white firm fish chunks will do. A cheat step is taken here, a can of quality tuna.  Kadiz is the tuna capital of the Mediterranean region. So, using Tuna is very authentic pairing for this recipe. The tapas restaurant cooks a large pot of it as a batch and spoons up a bowl as one serving to the guest when ordered. This is my type of fast food. The best wine is the shelly produced preferably in the so-called shelly-triangle close to Kadiz. A good dry white wine can also serve the role. It is a one pot dish.  Less washing up is a breeze to any buy cooks.

Preparation 15 minutes

Overall cooking time: 30 minutes

Skill level: Easy

Have a fish dish at least twice a week as the doctors ordered.

Here is the recipe:


Garlic                             3 cloves minced

Grape Seed Oil                1 T

Organic Potato                2 medium

Red pepper                    1 large

Spicy fresh sausage        3, or about 300g

Tuna in a can                   about 300g, in chunks

Paprika                            1T

Salt and pepper              to taste, about 1/4t each

Job’s tears powder or flour (optional) 1T


Heat a medium pot on medium heat and add the grape seed oil for 1 minute. Add the garlic and stir till it is fragrant about 1 minute. Do not burn the garlic. Prepare potatoes and cut into 3cm cubic chunks. Throw into the pot and sauté for 5 minutes.  Cut sausages in 0.7cm slices and add into the pot till cooked. Add red pepper which has been cut into triangles and then paprika. Add enough distilled water till 3/4 of all ingredients are submerged in water. Bring to a boil and reduce the heat to simmer for 15 minutes. Add the can of tuna, salt, and pepper at the very last 5 minutes of cooking. Check the potatoes should be tender. If you prefer, you may add 1T powder of the job of tears to thicken the soup. Serve hot.

You may have noticed there is one special ingredient called the Job’s tears powder.  That is one ingredient, according to Chinese medicine, very good for your skin. For people with less than perfect skin condition regularly or during season changes, 1 tablespoonful of it every day may improve your condition. You can use it like flour or corn starch to thicken soups or meatballs, meatloaves. It works for me. It is available in most organic stores or supermarket. It should be taken cooked. So don’t buy the whole grain, ground it and take it directly. This is one small tip that may be useful to you.

Variations of this recipe:

For vegetarian. Skip the tuna, use cooked chickpeas and tomato chunks of 2 tomatoes

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