Best Tuna Stew Recipes

TUNA STEW

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.

MACKEREL (OR TUNA) AND RED PEPPER STEW

Steps:

• Heat oil, fry onions for 3-4 minutes till soft.
• Add garlic and chilli, stir for 1 minute ,pour in the wine, tomatoes, potatoes then sprinkle over the paprika. Stir well.
• Add 1/2 a tomato tin of water,cover and simmer for 25 minutes unti potatoes ae cooked.
• Grill peppers, blister skin, then place into a plastic back, until the skin is easy to remove. Once removed slice then add to the pan with the fish / chorizo.
• Simmer until cooked through. This will take longer for the chorizo than the fish.
• Sprinkle with coriander and paprika before serving.

STOVE TOP FRESH TUNA STEW

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 AND KIMCHEE STEW (KIMCHI JJIGAE)

Steps:

• Melt the butter in a medium saucepan over medium heat, add the garlic and cook for 30 seconds. Add the onions and cook until softened, about 4 minutes.
• Add the prepared kimchi and juice and 3 cups of water. Bring to a boil, reduce the heat and simmer for 10 minutes.
• Meanwhile, drain the tuna, breaking it into chunks. Add the tuna, tofu, fish sauce, sesame oil and soy sauce and simmer until heated through, for 3 minutes.
• Serve over rice and top with scallions, nori and sesame seeds.

FRESH TUNA, POTATO AND GREEN PEPPER STEW

Steps:

• 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.

TUNA NOODLE STEW

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain leaving about a 1/2 cup of water in the pot.
• To the pot of pasta, add tuna, celery soup, peas, red bell pepper, onion, and salt and pepper to taste.
• Simmer until hot. If needed, add more water or milk.

TUNA AND BEAN STEW

Steps:

• Finely dice Onion and dice Tomatoes, Capsicum and Zucchini into 1/4 inch cubes. Keep the juice from the Tomatoes.
• In a skillet or pot heat oil and add onions. Cook at a medium heat until soft and transparent.
• Add the Capsicum cook until soft.
• Add the Zucchini, Garlic and spices cook for a minute.
• Add the tomatoes cook for another minute.
• Add tomato juice and stock, or water. Simmer for about 15 minutes until all the vegetables are soft.
• Add Beans and Tuna be careful not to break the Tuna up too much.
• Cook for 10 minutes to heat Beans and Tuna.
• Serve with Bread.
• I sometimes use Lebanese cucumber instead of Zucchini.

SPICE CRUSTED TUNA WITH BASQUE PEPPER STEW

Steps:

• To prepare stew, heat a large skillet or dutch oven over high heat. Add onion, garlic and olive oil. Toss to coat evenly and turn heat down to medium. Cook for 5 -10 minutes to soften. Add the peppers and season with salt and pepper and toss to coat. Cook until the peppers begin to soften about 10 minutes. Pass the tomatoes through a food mill and add to the pan along with the paprika and red wine vinegar. Cook for 30 to 40 minutes until juices reduce and coat vegetables. Taste and adjust seasoning. Reserve while preparing tuna. Crush coriander, fennel and cumin seed in a mortar with pestle or spice grinder. Season both sides of tuna with spice mixture and salt and pepper. Heat a non-stick skillet over high heat. Add the olive oil to the pan and the tuna steaks. Sear on both side for 3-4 minutes for medium rare or cook to desired doneness. Serve on a bed of the pepper stew.