Recipe Tuna Stew
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|Recipe Tuna Stew
1 large potato, peeled and cut into 1/2 inch cubes
1 lb. fresh tuna steak, cut into 1 inch cubes
2 tsp. salt
1/4 tsp. Adobo with Pepper
1 tbsp. Olive Oil
1 cup chopped onion
1 1/2 cups chopped green pepper
1 clove garlic, chopped
1 bay leaf
1 cup White Cooking Wine
2 cups fish stock (or 1/2 wine – 1/2 clam juice mixture)
1 Pimiento, chopped
1 tbsp. minced parsley
In a large bowl, soak potato cubes in cold water.
Sprinkle tuna evenly with salt and Adobo. In a large saucepan or soup pot, lightly sauté tuna in olive oil; remove tuna and set aside.
In same pan, sauté onion until soft. Add green pepper, garlic, bay leaf, drained potato cubes, and white wine. Bring to a boil, reduce heat and simmer, uncovered, for 2-3 minutes.
Add fish stock and simmer, covered, for 10 minutes or until potatoes are tender. Add tuna and pimientos to stew and simmer, covered, for an additional 3-4 minutes.
Remove bay leaf. Salt to taste. Garnish with parsley.
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