Tuna Stew Food

QUICK AND EASY TUNA STEW

Steps:

• Heat up oil in a saucepan, add chopped onions and crushed garlic and saute till fragrant
• Pour in the loosened tomato paste, add the salt/bouillon powder and other spices. Stir in and allow to cook.
• Cook on medium heat till most of the water evaporates. This step helps to eliminate the sour taste of the tomatoes.
• Add the chopped habenero pepper and stir.
• Lower heat then spoon in the Tuna fish Add about 1/2 cup of water to loosen up the stew again.
• Allow to simmer for about 2 minutes, Taste for seasoning and adjust accordingly.
• Allow to cook for another 2 minutes to blend in all the flavors. Then add the green bell pepper and turn off heat. The bell pepper will get cooked in the residual heat.
• Serve with boiled or fried yams.

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.

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.

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.

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.