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. ---------------------------------------------------------------------------
Nutrition
Ingredients
