Tuna Stew

• olive oil↗5 tablespoons
• large onion↗1

  chopped

• cloves garlic↗2

  smashed

• canned diced tomatoes7 ounces
• lbs potatoes↗1 1⁄2 lbs

  cut in 2 inch cubes

• green bell peppers↗3

  deseeded and roughly chopped

• cold water1 1⁄4 cups
• fresh tuna↗2 lbs

  cut into bite sized chunks

• slices crusty white bread↗4
• salt and pepper

Step-by-step instructions

1. 1

   Heat 2 tablespoons of the oil in a saucepan and add the onion.

2. 2

   Cook for 8 to 10 minutes until soft and brown.

3. 3

   Add the garlic and cook a further 1 minute.

4. 4

   Add the tomatoes, cover and simmer for 30 minutes until thickened.

5. 5

   Meanwhile, in a clean saucepan mix together the potatoes and peppers.

6. 6

   Add the water (which should just cover the veggies), bring to a boil and simmer for 15 minutes until the potatoes are almost tender.

7. 7

   Add the tuna and the tomato mixture to the potatoes and peppers and season.

8. 8

   Cover and simmer for 6 to 8 minutes until the tuna is tender.

9. 9

   Meanwhile, heat the remaining oil in a large frypan over a medium heat and add the bread slices.

10. 10

    Fry on both sides until golden.

11. 11

    Drain on paper towels.

12. 12

    Serve with the stew.

13. 13

    Variation: Substitute any very firm fleshed fish, such as shark or swardfish for the tuna.