| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Infood02 | 1 | servings | ||
INGREDIENTS
| 1/2 | c | Olive oil |
| 1 | md | Onion; chopped |
| 1 | Green bell pepper; cut into strips | |
| 3 | lg | Baking potatoes; peeled and cut into |
| ; bite-sized chunks | ||
| 1/2 | c | Biscayne Sauce; or 2 tablespoons |
| ; paprika | ||
| 3 | c | Water |
| 1 | lb | Fresh tuna; cut into small |
| ; chunks | ||
| Salt |
INSTRUCTIONS
In a stockpot, heat the olive oil over medium heat. Saute the onion for about 3 minutes, just until it begins to soften. Add the green pepper, and cook for another 3 minutes. Add the potatoes and Biscayne Sauce or paprika, mix well, and then add the water. Bring the mixture to a boil over medium-high heat, stirring now and then, until it boils. Reduce the heat, and cook the stew at a low simmer, uncovered, for about 20 minutes, until the potatoes are fork-tender. Add the tuna to the stew, season to taste with salt, and cook gently for 3 to 4 minutes, just until the tuna is opaque throughout. Transfer the stew to a casserole, and serve. Yield: 8 servings Converted by MC_Buster. Per serving: 1465 Calories (kcal); 109g Total Fat; (65% calories from fat); 14g Protein; 116g Carbohydrate; 0mg Cholesterol; 60mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 21 1/2 Fat; 0 Other Carbohydrates Recipe by: IN FOOD TODAY SHOW #INH049 Converted by MM_Buster v2.0n.
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