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Ingredients
2 pounds fresh tuna
¼ cup all-purpose flour
4 tablespoons olive oil
2 cloves garlic, peeled and minced
2 jalapeno peppers, seeded and minced
2 medium onions, peeled and chopped fine (about 2 cups)
1 tablespoon coarse salt
6 sprigs fresh thyme, tied together with kitchen twine
1 quart water
6 medium potatoes, peeled and cut into 4-by-3-inch pieces (about 2 pounds)
4 large green bell peppers, roasted and sliced (see note)
1 tablespoon fresh thyme leaves
Nutritional analysis per serving (6 to 8 servings)
40 grams carbs; 44 milligrams cholesterol; 358 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 6 grams fiber; 776 milligrams sodium; 33 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove and discard the skin from the tuna, and cut the meat into 16 chunks, each about 4 inches by 3 inches. Dredge the chunks in the flour, shaking off the excess.
- Step 2
In a saucepan or earthenware casserole, heat the olive oil. Quickly brown the fish on all sides. With a slotted spoon, remove the chunks to a plate and set aside.
- Step 3
Add the garlic, hot peppers, onions, salt and thyme to the oil, and cook, stirring frequently, until the onions are lightly golden. Add water, bring to a boil, and add the potato pieces. Lower the heat, and simmer for 20 minutes or until the potatoes are barely tender.
- Step 4
Add the roasted peppers and the tuna, and cook 10 minutes more. Remove from the heat, discard the thyme sprigs and adjust the seasonings. Garnish with the thyme leaves, and serve right from the casserole.
To roast peppers, pierce them with a kitchen fork, and hold over a gas flame, or place on a grill. Cook until the skin is blackened and blistered. Place in a paper bag for 10 minutes. Remove and peel the skin under running water.
Private Notes