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stew of tuna

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)
1

Remove skin and dark portions of the piece of fresh tuna (if present).

2

Rinse with water.

3

Rub with lemon and dry with kitchen paper.

4

Place in a pan with some water to boil, covered, not very high heat until it can be separated into pieces.

5

Remove from water (put some aside).

6

Another way to prepare fresh tuna: until golden brown in the same oil held sauce.

7

Add the sauce to the pan and finish the stew.

8

In the case of the use of canned tuna, drain well to get rid of excess water, and place to cook directly with the sauce.

9

For the sauce: Heat the oil in a pan.

10

Add onion, garlic, green onion and cook until tender.

11

Stir the pepper and paprika and fry 2 minutes.

12

Then add the tomato and parsley.

13

Place the tuna in the pan with ¼ cup water.

14

Add the sauce.

15

Seasoned with salt and pepper to taste.

16

Cook on low heat for about 20 up to 30 minutes.

Nutrition Facts

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