Spanish · Dinner
Spanish Tuna and Potato Stew (Gluten-Free)
A rustic Spanish stew of seared tuna loin simmered with potatoes, bell pepper, onion and tomato in a smoked paprika and saffron broth. Finished with garlic and sherry vinegar, it is ladled into a bowl and served with gluten-free bread for mopping up the broth.
$7
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
534Calories
48.2gProtein
17.8gFat
45.6gCarbs
9.4gSugar
7.2gFiber
1450mgSodium
96mgChol
3.1gSat Fat
1750mgPotassium
95mgCalcium
3.8mgIron
4.2mcgVitamin B12
85mgVitamin C
gluten-free
protein-rich
high-fiber
gluten-free
Instructions
1
Prep
Cut the tuna into large chunks, peel and chop the potato into rough pieces, dice the onion, both bell peppers, garlic, and tomato.
2
Sweat
Warm the olive oil in a medium pot over medium heat and sweat the onion and bell peppers for 5 minutes until translucent.
3
Simmer
Add the tomato, potato, fish stock, smoked paprika, saffron and bay leaf; bring to a boil, then reduce to medium-low and simmer for 18 minutes until the potato is fork-tender.
4
Poach
Season with salt and pepper, nestle the tuna chunks into the liquid, and poach over low heat for 3 minutes until just opaque; stir in the sherry vinegar and remove the bay leaf.
5
Plate
Ladle the stew into a bowl, remove the bay leaf if still present, and serve with toasted gluten-free bread alongside for mopping up the broth.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g fresh tuna loin
- 22 medium potato (360g)
- 11 small onion (120g)
- 11 small green bell pepper (60g)
- 11 small red bell pepper (160g)
- 4 cloves4 cloves garlic
- 22 small tomato (160g)
- 2 tbsp30ml olive oil
- 2 cup480ml fish stock
- 2 tsp2 tsp smoked paprika
- 2 pinch2 pinch saffron threads
- 2 tbsp30ml sherry vinegar
- 22 bay leaf
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 slice2 slice gluten-free bread (30g), to serve
