Tuna Stew Recipes

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QUICK AND EASY TUNA STEW



Quick and Easy Tuna Stew image

This Tuna Recipe comes together quickly and goes well with boiled or fried yams and plantains.

Provided by Chichi Uguru

Categories     Side Dish

Time 20m

Number Of Ingredients 11

10 oz (2 cans ) Tuna fish
6 oz(170g ) Tomato paste (( loosen paste with about 1/4 cup of water))
1 medium onion ((chopped))
1 habanero pepper
1/2 large green bell pepper ((optional))
1/2 cup cooking oil
1/2 Tbsp crushed garlic
salt / bouillon powder to taste
1 Tbsp parsley flakes
1 tsp curry powder
1 tsp dry oregano

Steps:

  • Heat up oil in a saucepan, add chopped onions and crushed garlic and saute till fragrant
  • Pour in the loosened tomato paste, add the salt/bouillon powder and other spices. Stir in and allow to cook.
  • Cook on medium heat till most of the water evaporates. This step helps to eliminate the sour taste of the tomatoes.
  • Add the chopped habenero pepper and stir.
  • Lower heat then spoon in the Tuna fish Add about 1/2 cup of water to loosen up the stew again.
  • Allow to simmer for about 2 minutes, Taste for seasoning and adjust accordingly.
  • Allow to cook for another 2 minutes to blend in all the flavors. Then add the green bell pepper and turn off heat. The bell pepper will get cooked in the residual heat.
  • Serve with boiled or fried yams.

Nutrition Facts : Calories 457 kcal, ServingSize 1 serving

TUNA NOODLE STEW



Tuna Noodle Stew image

Easy, creamy pasta and tuna combined with onion, peas, and red bell pepper.

Provided by M J

Categories     Seafood     Fish     Tuna

Time 20m

Yield 4

Number Of Ingredients 7

1 (8 ounce) package egg noodles
1 (5 ounce) can tuna, drained
1 (10.75 ounce) can condensed cream of celery soup
1 cup frozen green peas
½ cup chopped red bell pepper
1 onion, diced
salt and pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain leaving about a 1/2 cup of water in the pot.
  • To the pot of pasta, add tuna, celery soup, peas, red bell pepper, onion, and salt and pepper to taste.
  • Simmer until hot. If needed, add more water or milk.

Nutrition Facts : Calories 352.6 calories, Carbohydrate 54.2 g, Cholesterol 64.9 mg, Fat 6.4 g, Fiber 4.7 g, Protein 19.4 g, SaturatedFat 1.6 g, Sodium 649.5 mg, Sugar 6.1 g

MARMITAKO - BASQUE TUNA STEW RECIPE



Marmitako - Basque Tuna Stew Recipe image

Provided by Albert Bevia @ Spain on a Fork

Time 1h

Number Of Ingredients 15

-2 fillets fresh tuna
-1/4 cup extra virgin Spanish olive oil
-2 cloves of garlic
-1/2 large onion
-1/2 red bell pepper
-1/2 green bell pepper
-1 large yukon gold potato
-1 cup diced tomatoes
-1/2 tsp dried thyme
-1/2 tsp smoked paprika
-1/2 cup white wine
-2 1/2 cups fish broth
sea salt
freshly cracked black pepper
fresh parsley

Steps:

  • Begin by cutting all the vegetables first, finely mince 2 cloves of garlic, finely dice 1/2 of an onion, finely dice 1/2 of a red bell pepper, finely dice 1/2 of a green bell pepper and cut 1 large yukon gold potato into small cubes
  • Heat a large stock pot with a medium heat and add a 1/4 cup of extra virgin Spanish olive oil, once the oil get´s hot add the diced onions and minced garlic, mix with the oil and cook for about 4 minutes, then add the diced bell peppers, mix and cook for another 5 minutes, then add the cubed potatoes, mix and cook for another 2 minutes, then add 1 cup of diced tomatoes, season everything with a generous pinch of sea salt, freshly cracked black pepper, 1/2 teaspoon of dried thyme and 1/2 teaspoon of smoked paprika, mix everything together and cook for 2 minutes
  • Turn the fire up to a HIGH heat and add 1/2 cup of white wine, about 4 minutes after adding the white wine add 2 1/2 cups of fish broth, once it comes to a boil, place a lid on top and lower the fire to a LOW heat
  • While the stew is simmering, season 2 fresh tuna fillets with sea salt and freshly cracked black pepper on both sides, then cut each one into 1/2 inch cubes
  • After leaving the stew to simmer for 20-25 minutes, add the cubed tuna to the stock pot, mix it with the rest of the ingredients, place the lid back on top and cook for another 10 minutes
  • Transfer the tuna stew into 2 shallow bowls and garnish each one with fresh parsley
  • Enjoy!

SAVORY PAN-SEARED TUNA STEAKS



Savory Pan-Seared Tuna Steaks image

These marinated tuna steaks, served rare, taste 'fancy' but are very easy to cook. Even my husband, who doesn't like most cooked fish, enjoys these steaks. A sprinkling of cracked black pepper is a good finisher for this dish.

Provided by meg_in_quebec

Categories     Seafood     Fish     Tuna

Time 35m

Yield 2

Number Of Ingredients 9

¼ cup soy sauce
¼ cup extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons Asian (toasted) sesame oil
2 teaspoons molasses
1 teaspoon cayenne pepper, or more to taste
6 thin slices fresh ginger, minced
2 cloves garlic, minced
2 1-inch-thick tuna steaks, thawed

Steps:

  • Mix soy sauce, olive oil, lemon juice, sesame oil, molasses, cayenne pepper, ginger, and garlic together in a bowl.
  • Place tuna steaks in a large resealable bag or airtight container; pour marinade over steaks. Marinate steaks at room temperature for 20 minutes.
  • Heat a non-stick pan over medium heat. Remove steaks from marinade and arrange in the hot pan; gently shake pan to avoid sticking. Cook approximately 1 1/2 minutes and flip. Cook other side until tuna is desired doneness, 1 to 2 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Nutrition Facts : Calories 592 calories, Carbohydrate 11.5 g, Cholesterol 65.2 mg, Fat 41.4 g, Fiber 0.7 g, Protein 42.3 g, SaturatedFat 6.8 g, Sodium 1874.6 mg, Sugar 5 g

TUNA STEW



Tuna Stew image

Make and share this Tuna Stew recipe from Food.com.

Provided by Derf2440

Categories     Stew

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 10

5 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, smashed
7 ounces canned diced tomatoes
1 1/2 lbs potatoes, cut in 2 inch cubes
3 green bell peppers, deseeded and roughly chopped
1 1/4 cups cold water
2 lbs fresh tuna, cut into bite sized chunks
4 slices crusty white bread
salt and pepper

Steps:

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

STOVE TOP FRESH TUNA STEW



Stove Top Fresh Tuna Stew image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 12

1/4 cup olive oil
1 onion, finely sliced
1 large garlic clove sliced
1/2 cup dry white wine
2 ounce can anchovies, minced
4 cups seeded and chopped tomatoes
1/2 cup roasted red peppers (from the jar) cut into 1/4 -inch strips
1 1/2 pounds fresh tuna, cut into 1-inch dice
Salt and freshly ground black pepper
1 tablespoon each of nonpareil capers and slivered Nicoise black olives
1/2 cup (packed) fresh basil leaves, cut with scissors
1/2 cup toasted pine nuts for garnish

Steps:

  • In a deep skillet heat the olive oil. Add the onion and saute for a few minutes. Add the garlic and 2 tablespoons of the wine. Cover and cook for a few minutes or until tender. Add the anchovies and remaining wine and evaporate until reduced by half.
  • Add the tomatoes and roasted peppers and simmer, over very low heat, uncovered while you start the rice and carrots.
  • When the rice and carrots are almost done, add the tuna to the tomatoes, cover and simmer 2 to 3 minutes just to warm through (you want the interior rare or the dish will taste as if you used canned tuna).
  • Uncover the skillet, add the capers and black olives and adjust the seasoning. Remove the skillet from the heat and stir in the basil. Serve over rice and carrots and garnish with pine nuts.

TUNA AND BEAN STEW



Tuna and Bean Stew image

Make and share this Tuna and Bean Stew recipe from Food.com.

Provided by longwood13

Categories     Stew

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 13

1 (200 g) can tuna
1 medium onion
3 garlic cloves
1/2 red capsicum
1 medium zucchini
1 (400 g) can tomatoes, chopped
20 g paprika
1 teaspoon pepper
1 teaspoon chili powder
2 bay leaves
20 g parsley
1 (400 g) can cannellini beans
1 cup water or 1 cup fish stock

Steps:

  • Finely dice Onion and dice Tomatoes, Capsicum and Zucchini into 1/4 inch cubes. Keep the juice from the Tomatoes.
  • In a skillet or pot heat oil and add onions. Cook at a medium heat until soft and transparent.
  • Add the Capsicum cook until soft.
  • Add the Zucchini, Garlic and spices cook for a minute.
  • Add the tomatoes cook for another minute.
  • Add tomato juice and stock, or water. Simmer for about 15 minutes until all the vegetables are soft.
  • Add Beans and Tuna be careful not to break the Tuna up too much.
  • Cook for 10 minutes to heat Beans and Tuna.
  • Serve with Bread.
  • I sometimes use Lebanese cucumber instead of Zucchini.

Nutrition Facts : Calories 550.7, Fat 8, SaturatedFat 1.9, Cholesterol 38, Sodium 98.8, Carbohydrate 77.8, Fiber 22.4, Sugar 12.5, Protein 48.9

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