Tuna Stew

Name: Tuna Stew
Ingredients: 5 tablespoons olive oil; 1 large onion, chopped; 2 cloves garlic, smashed; 7 ounces canned diced tomatoes; 1 1/2 lbs potatoes, cut in 2 inch cubes; 3 green bell peppers, deseeded and roughly chopped; 1 1/4 cups cold water; 2 lbs fresh tuna, cut into bite sized chunks; 4 slices crusty white bread; salt and pepper

10 ingredients

13 steps

Ingredients

5 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, smashed
7 ounces canned diced tomatoes
1 1/2 lbs potatoes, cut in 2 inch cubes
3 green bell peppers, deseeded and roughly chopped
1 1/4 cups cold water
2 lbs fresh tuna, cut into bite sized chunks
4 slices crusty white bread
salt and pepper

Directions

1

Heat 2 tablespoons of the oil in a saucepan and add the onion.
2

Cook for 8 to 10 minutes until soft and brown.
3

Add the garlic and cook a further 1 minute.
4

Add the tomatoes, cover and simmer for 30 minutes until thickened.
5

Meanwhile, in a clean saucepan mix together the potatoes and peppers.
6

Add the water (which should just cover the veggies), bring to a boil and simmer for 15 minutes until the potatoes are almost tender.
7

Add the tuna and the tomato mixture to the potatoes and peppers and season.
8

Cover and simmer for 6 to 8 minutes until the tuna is tender.
9

Meanwhile, heat the remaining oil in a large frypan over a medium heat and add the bread slices.
10

Fry on both sides until golden.
11

Drain on paper towels.
12

Serve with the stew.
13

Variation: Substitute any very firm fleshed fish, such as shark or swardfish for the tuna.