Fresh tuna and red pepper stew

Name: Fresh tuna and red pepper stew
Cook time: 30 min
Yield: 4
Ingredients: 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

Jill Dupleix

October 18, 2011

Fresh tuna and red pepper stewMarina Oliphant

Time:< 30 minsServes:4

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.

Ingredients

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

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.