Yields1 ServingPrep Time10 minsCook Time50 minsTotal Time1 hr
In Front Of 3 up to 4 servings:
300 gram fresh tuna
1 in 1 / 2 tablespoon oil or annatto oil
½ cup chopped onion
1 clove of garlic
2 stalks chopped chives, without roots or tips
1 chopped fresh chilli
1 / 2 cup chopped red pepper
1 of 2 plum tomatoes, shelled, seeded and minced
1 tablespoon chopped parsley leaves
Salt and pepper to taste
1 lemon in half (only when using fresh tuna)
1Remove skin and dark portions of the piece of fresh tuna (if present).
3Rub with lemon and dry with kitchen paper.
4Place in a pan with some water to boil, covered, not very high heat until it can be separated into pieces.
5Remove from water (put some aside).
6Another way to prepare fresh tuna: until golden brown in the same oil held sauce.
7Add the sauce to the pan and finish the stew.
8In the case of the use of canned tuna, drain well to get rid of excess water, and place to cook directly with the sauce.
9For the sauce: Heat the oil in a pan.
10Add onion, garlic, green onion and cook until tender.
11Stir the pepper and paprika and fry 2 minutes.
12Then add the tomato and parsley.
13Place the tuna in the pan with ¼ cup water.
15Seasoned with salt and pepper to taste.
16Cook on low heat for about 20 up to 30 minutes.
Ingredients
In Front Of 3 up to 4 servings:
300 gram fresh tuna
1 in 1 / 2 tablespoon oil or annatto oil
½ cup chopped onion
1 clove of garlic
2 stalks chopped chives, without roots or tips
1 chopped fresh chilli
1 / 2 cup chopped red pepper
1 of 2 plum tomatoes, shelled, seeded and minced
1 tablespoon chopped parsley leaves
Salt and pepper to taste
1 lemon in half (only when using fresh tuna)
Directions
1Remove skin and dark portions of the piece of fresh tuna (if present).
3Rub with lemon and dry with kitchen paper.
4Place in a pan with some water to boil, covered, not very high heat until it can be separated into pieces.
5Remove from water (put some aside).
6Another way to prepare fresh tuna: until golden brown in the same oil held sauce.
7Add the sauce to the pan and finish the stew.
8In the case of the use of canned tuna, drain well to get rid of excess water, and place to cook directly with the sauce.
9For the sauce: Heat the oil in a pan.
10Add onion, garlic, green onion and cook until tender.
11Stir the pepper and paprika and fry 2 minutes.
12Then add the tomato and parsley.
13Place the tuna in the pan with ¼ cup water.
15Seasoned with salt and pepper to taste.
16Cook on low heat for about 20 up to 30 minutes.
