Recipe courtesy of Teresa Barrenechea

Fresh Tuna, Potato and Green Pepper Stew

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  • Total: 45 min
  • Prep: 10 min
  • Cook: 35 min
  • Yield: 8 servings
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Ingredients

1/2 cup olive oil

1 medium onion, chopped

1 green bell pepper, cut into strips

3 large baking potatoes, peeled and cut into bite-sized chunks

1/2 cup Biscayne Sauce, or 2 tablespoons paprika

3 cups water

1 pound fresh tuna, cut into small chunks

Salt

Directions

  1. 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.