Fresh tuna and red pepper stew
- 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
This fresh tuna stew teams fresh fish with red capsicum, chilli and paprika. The Marine Conservation Society suggests albacore tuna is a more sustainable choice than southern bluefin.
Method
· 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.
Serves 4
