Greek tuna and vegetable stew
serves 2
A rustic and richly-flavored Greek
stew with bite-size pieces of tuna, red pepper, zucchini and
Kalamata olives
3 tablespoons extra virgin olive
oil
1 onion — finely diced
1 red pepper — diced
1 zucchini — thickly sliced into half-moons
3 garlic cloves — finely chopped
14 oz (400g) chopped canned tomatoes
1 cup water
1½ tablespoons tomato paste
10 Kalamata olives — pitted and halved
2 teaspoons capers
½ teaspoon dried oregano
1 teaspoon salt
¼ teaspoon freshly ground black pepper
10 oz (280g) fresh tuna — cut into bite-size pieces (or use
good-quality canned tuna)
2 tablespoons finely chopped fresh flat-leaf parsley
HEAT 2 tablespoons of the oil in a large
saucepan over a medium heat. ADD the onion and red pepper and cook
for 8 minutes, stirring occasionally. ADD the zucchini and cook for
2 minutes. ADD the garlic and cook for 2 minutes. ADD the canned
tomatoes, water, tomato paste, olives, capers, oregano, salt and
pepper, increase the heat to high, and bring to a boil. REDUCE the
heat to medium and simmer, uncovered, for 12 minutes. ADD the tuna
and parsley and cook, uncovered, for a further 4 minutes. STIR in
the remaining tablespoon of oil. SERVE with bulgur, rice or crusty
bread.
© MediterrAsian.com