FreshTunaAndRedCapsicumStew
Serves 4
Ingredients
- 1 red capsicum
- 1 yellow capsicum
- 2 tbsp olive oil
- 1 onion, halved and finely sliced
- 1 mild red chilli, finely sliced
- 2 garlic cloves, finely sliced
- 100ml white wine
- 400g canned tomatoes
- 200ml vegetable or other stock
- 2 bay leaves
- 1 tsp Spanish paprika
- 20 green olives
- sea salt and pepper
- 600g fresh tuna steaks
- 2 tbsp picked parsley leaves
- Cut the capsicum into strips, discarding core and seeds.
- Heat the oil in a frying pan and cook the onion and capsicum for 10 minutes until softened.
- Add the chilli and garlic and cook for 2 minutes.
- Add the white wine and allow to bubble and reduce.
- Add the tomatoes, stock, bay leaves, paprika, olives, salt and pepper and simmer for 15 minutes.
- Cut the tuna into 2cm cubes. Slip the tuna into the stew and simmer for 5-10 minutes or until tender.
- Serve in warm pasta bowls with lots of parsley.
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