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Donal Moore’s Tuna Stew


(will serve 6)


800g (1lb 12 oz.) Fresh Tuna
3 Tablespoons Olive Oil
2 Onions finely chopped
2 Carrots scrubbed and diced
2 Stalks Celery diced
1 large red pepper cut in strips
4 cloves garlic Finely chopped
1 glass white wine
2 x 400g Tinned chopped tomatoes or Tomato Passata
20 Green Olives, stoned and halved
450g (1 lb.) cooked firm potatoes in large chunks.
Salt and Plack pepper
2 tablespoons roughly chopped Flat Parsley

You will need a large pot for this.

Put the onions, carrots, celery, and pepper into the pot with the olive oil and cook them for five minutes until they start to colour.
Then add the white wine, the garlic and the tomatoes and cook together on a gentle heat until the vegetables are tender.

Cut the tuna into large chunks and add this, the cooked potatoes and the olives to the pot and continue cooking for another 10 minutes.
Taste the sauce and season with the salt and pepper.
Sprinkle over the parsley and serve in soup bowls or large plates with plenty of bread to mop up.
( any left overs re-heat into an excellent fish soup the following day)



March 2, 2010 05:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef