The Sydney Morning Herald logo
Advertisement
Good Food logo

Fresh tuna and red pepper stew

Jill Dupleix
Jill Dupleix

Advertisement
Fresh tuna and red pepper stew
Fresh tuna and red pepper stewMarina Oliphant

This fresh tuna stew teams fresh fish with red capsicum, chilli and paprika. The Marine Conservation Society suggests albacore tuna is a more sustainable choice than southern bluefin.

Advertisement

Ingredients

  • 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

Method

  1. 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 or until tender. Serve in warm pasta bowls with lots of parsley.

Appears in these collections

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Jill DupleixJill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Jill Dupleix