During the COVID-19 pandemic I created this recipe based on the fresh food and pantry items that I had on hand. The thick, tomato sauce that coated everything was simply delightful. —James Spitznas
- Prep time 15 minutes
- Cook time 40 minutes
- Serves 2
Tuna Steak, 1-inch thick, cut into 1-inch dice
Yellow Onion (small), chopped
Garlic Clove (large), minced
Green Bell Pepper, seeded and chopped
Baking Potatoes, cut into ½-inch dice
1 ½ teaspoons
Black Pepper (ground)
Hot Paprika Powder
In This Recipe
- Warm the oil in a 5-qt sauté pan over medium heat. When hot, add the onions and sauté about 7 minutes (they should just start to pick up a tiny bit of color). Add the bell pepper and sauté another 2 minutes. Add the garlic and sauté an additional minute before stirring in the salt, pepper and paprika.
- Add the potatoes to the pot and stir to mix well. Add about 1 ½ cups of water to the pan -- just enough to cover barely cover the vegetables. Then stir in the tomato paste until it dissolves. Bring everything to a simmer and cook uncovered for 20 minutes, stirring occasionally. Cook another couple of minutes if the potatoes are not tender.
- Add the tuna cubes to the sauté pan and stir gently but well to combine everything. Cover the pan and simmer for 10 minutes. Serve at once.