Best Fresh Tuna Potato And Green Pepper Stew Recipes

Stove Top Fresh Tuna Stew image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 12

1/4 cup olive oil
1 onion, finely sliced
1 large garlic clove sliced
1/2 cup dry white wine
2 ounce can anchovies, minced
4 cups seeded and chopped tomatoes
1/2 cup roasted red peppers (from the jar) cut into 1/4 -inch strips
1 1/2 pounds fresh tuna, cut into 1-inch dice
Salt and freshly ground black pepper
1 tablespoon each of nonpareil capers and slivered Nicoise black olives
1/2 cup (packed) fresh basil leaves, cut with scissors
1/2 cup toasted pine nuts for garnish

Steps:

In a deep skillet heat the olive oil. Add the onion and saute for a few minutes. Add the garlic and 2 tablespoons of the wine. Cover and cook for a few minutes or until tender. Add the anchovies and remaining wine and evaporate until reduced by half.
Add the tomatoes and roasted peppers and simmer, over very low heat, uncovered while you start the rice and carrots.
When the rice and carrots are almost done, add the tuna to the tomatoes, cover and simmer 2 to 3 minutes just to warm through (you want the interior rare or the dish will taste as if you used canned tuna).
Uncover the skillet, add the capers and black olives and adjust the seasoning. Remove the skillet from the heat and stir in the basil. Serve over rice and carrots and garnish with pine nuts.

Tuna Stew image

Provided by Derf2440

Categories Stew

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 10

5 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, smashed
7 ounces canned diced tomatoes
1 1/2 lbs potatoes, cut in 2 inch cubes
3 green bell peppers, deseeded and roughly chopped
1 1/4 cups cold water
2 lbs fresh tuna, cut into bite sized chunks
4 slices crusty white bread
salt and pepper

Steps:

Heat 2 tablespoons of the oil in a saucepan and add the onion.
Cook for 8 to 10 minutes until soft and brown.
Add the garlic and cook a further 1 minute.
Add the tomatoes, cover and simmer for 30 minutes until thickened.
Meanwhile, in a clean saucepan mix together the potatoes and peppers.
Add the water (which should just cover the veggies), bring to a boil and simmer for 15 minutes until the potatoes are almost tender.
Add the tuna and the tomato mixture to the potatoes and peppers and season.
Cover and simmer for 6 to 8 minutes until the tuna is tender.
Meanwhile, heat the remaining oil in a large frypan over a medium heat and add the bread slices.
Fry on both sides until golden.
Drain on paper towels.
Serve with the stew.
Variation: Substitute any very firm fleshed fish, such as shark or swardfish for the tuna.