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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 3 |
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Tuna and Bean stew with Mediterranean feel but from down under. Ingredients:
1 (200 g) can tuna |
1 medium onion |
3 garlic cloves |
1/2 red capsicum |
1 medium zucchini |
1 (400 g) can tomatoes, chopped |
20 g paprika |
1 teaspoon pepper |
1 teaspoon chili powder |
2 bay leaves |
20 g parsley |
1 (400 g) can cannellini beans |
1 cup water or 1 cup fish stock |
Directions:
1. Finely dice Onion and dice Tomatoes, Capsicum and Zucchini into 1/4 inch cubes. Keep the juice from the Tomatoes.
2. In a skillet or pot heat oil and add onions. Cook at a medium heat until soft and transparent.
3. Add the Capsicum cook until soft.
4. Add the Zucchini, Garlic and spices cook for a minute.
5. Add the tomatoes cook for another minute.
6. Add tomato juice and stock, or water. Simmer for about 15 minutes until all the vegetables are soft.
7. Add Beans and Tuna be careful not to break the Tuna up too much.
8. Cook for 10 minutes to heat Beans and Tuna.
9. Serve with Bread.
10. I sometimes use Lebanese cucumber instead of Zucchini.
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