Total Calories: 297
1. Heat the oil in a medium-size nonreactive saucepan over medium heat. Add the bell pepper, carrot, scallions, onion, celery, and garlic and sauté until softened but not brown, about 5 minutes.
2. Stir in the tuna, anchovy, parsley, capers, tomato sauce, broth, tomato paste, 1 tablespoon vinegar, oregano, and salt and black pepper and cook, uncovered, until thick and fragrant, about 10 minutes.
3. Transfer the sauce to a blender or food processor and process to a purée, then return to the pan and cook over medium-low heat for 5 minutes. Remove from the heat and taste for seasoning, adding salt or vinegar as necessary the sauce should be highly seasoned. Transfer to a serving bowl and serve hot or at room temperature. The sauce can be stored, tightly covered in the refrigerator, for up to 3 days.
Makes about 2 1/2 cups
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