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Fresh Tuna, Potato, and Green Pepper Stew

1/2 c Olive oil
1 md Onion; chopped
1 Green bell pepper; cut into strips
3 lg Baking potatoes; peeled and cut into bite-sized chunks
1/2 c Biscayne Sauce; or 2 tablespoons paprika
3 c Water
1 lb Fresh tuna; cut into small chunks
Salt


In a stockpot, heat the olive oil over medium heat. Saute the onion for about 3 minutes, just until it begins to soften. Add the green pepper, and cook for another 3 minutes. Add the potatoes and Biscayne Sauce or paprika, mix well, and then add the water. Bring the mixture to a boil over medium-high heat, stirring now and then, until it boils. Reduce the heat, and cook the stew at a low simmer, uncovered, for about 20 minutes, until the potatoes are fork-tender. Add the tuna to the stew, season to taste with salt, and cook gently for 3 to 4 minutes, just until the tuna is opaque throughout. Transfer the stew to a casserole, and serve.

Yield: 8 servings




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