Ingredients:
5 tablespoons olive oil
1 large onions, chopped
2 cloves garlic, smashed
7 ounces canned diced tomatoes
1 1/2 lbs potatoes, cut in 2 inch cubes
3 green bell peppers, deseeded and roughly chopped
1 1/4 cups cold water
2 lbs fresh tuna, cut into bite sized chunks
4 slices crusty white bread
salt and pepper
Directions:
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.
Servings: 4
Time preparation: 20 min.
Time total: 85 min.