Fresh Tuna and Red Pepper Stew

This is from an article by Jill Dupleix in "The Age" Epicure section, 30 September 2008.

Serves 4

  • 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

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 until tender. Serve in warmed pasta bowls with lots of parsley. Forgive the quality of the newspaper scan!


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