Real Food for Better Being Newsletter


Join now to receive our bi-monthly newsletter containing articles, research and yummy recipies. We will never pass your details to anyone else, and you can stop receiving our emails at any time.

Tuna Fish Stew

  • Pinch of saffron threads
  • 3 tbsp olive oil
  • 2 large onions, chopped
  • 2 cloves garlic, chopped
  • 1 red pepper, deseeded and chopped
  • 1 yellow pepper, deseeded and chopped
  • 1kg potatoes, peeled and cut into chunks
  • 900g tuna steaks cut into chunks
  • 250g thin vermicelli noodles
  • Glass of white wine
  • Chopped flat leaved parsley
  • Wedges of lemon
  • Flaky Sea Salt With Kelp

 

  1. Dry fry the saffron threads to crisp them, then crush them to a powder.
  2. In a flame proof casserole, heat the oil over a moderate heat. Add the onions, garlic and peppers and cook without browning until soft.
  3. Add the potatoes, salt and pepper, saffron and wine, and enough water to cover (about 750ml). Bring to the boil, reduce heat and summer for 10 minutes.
  4. Add tuna and continue to cook for 10 minutes.
  5. Add the noodles, pushing them down into the stew and heat for about four minutes until they are cooked.
  6. Sprinkle with parsley and serve with a wedge of lemon on each.