2 tbsp olive oil
1 Spanish onion, peeled and chopped
2 garlic cloves, ditto
2 tuna steaks, diced
400-600g/1-1½ lb potatoes, peeled and cut to medium size
3 green peppers, deseeded and chopped
2 plum tomatoes, puréed
Salt & pepper |
1 Gently fry the onions in the olive oil with the garlic, until golden.
2 Mix potatoes and peppers in flameproof casserole dish and add just sufficient warm water to cover them. Bring to boil, cover and simmer for 15 minutes - the potatoes should not be quite cooked.
3 Add all other ingredients, stir briefly, bring back to boil, then cover and simmer for a further five minutes.
4 Serve with well-seasoned fried bread. |
