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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 2 tablespoons of the oil in a saucepan and add the onion. | 2. Cook for 8 to 10 minutes until soft and brown. | 3. Add the garlic and cook a further 1 minute. | 4. Add the tomatoes, cover and simmer for 30 minutes until thickened. | 5. Meanwhile, in a clean saucepan mix together the potatoes and peppers. | 6. Add the water (which should just cover the veggies), bring to a boil and simmer for 15 minutes until the potatoes are almost tender. | 7. Add the tuna and the tomato mixture to the potatoes and peppers and season. | 8. Cover and simmer for 6 to 8 minutes until the tuna is tender. | 9. Meanwhile, heat the remaining oil in a large frypan over a medium heat and add the bread slices. | 10. Fry on both sides until golden. | 11. Drain on paper towels. | 12. Serve with the stew. | 13. Variation: Substitute any very firm fleshed fish, such as shark or swardfish for the tuna. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	5	tablespoons		596.7	0.0	0.0	67.5
onion	1		chopped	60.0	14.01	1.65	0.15
garlic	2	cloves	smashed	8.94	1.9836	0.3816	0.03
tomato	7	ounces	canned diced	45.6427	10.1208	2.3814	0.3969
potato	1 1/2		cut	-	-	-	-
green bell pepper	3		chopped	87.57	19.182000000000002	3.0024	1.1259
water	1 1/4	1/4		0.0	0.0	0.0	0.0
tuna	2	lbs	cut	1305.603	0.0	211.5258	44.4268
white bread	4	slices		-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.