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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 318
- Total Fat
- 15 g
- Saturated Fat
- 2 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 18 g
- Cholesterol
- 22 mg
- Sodium
- 773 mg
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 318
- Total Fat
- 15 g
- Saturated Fat
- 2 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 18 g
- Cholesterol
- 22 mg
- Sodium
- 773 mg
Ingredients
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Directions
- 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.
