Tuna And Bean Stew Recipe

Name: Tuna And Bean Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Finely dice Onion and dice Tomatoes, Capsicum and Zucchini into 1/4 inch cubes. Keep the juice from the Tomatoes.
2
In a skillet or pot heat oil and add onions. Cook at a medium heat until soft and transparent.
3
Add the Capsicum cook until soft.
4
Add the Zucchini, Garlic and spices cook for a minute.
5
Add the tomatoes cook for another minute.
6
Add tomato juice and stock, or water. Simmer for about 15 minutes until all the vegetables are soft.
7
Add Beans and Tuna be careful not to break the Tuna up too much.
8
Cook for 10 minutes to heat Beans and Tuna.
9
Serve with Bread.
10
I sometimes use Lebanese cucumber instead of Zucchini.

208

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (200 g) can tuna, 1 medium onion, 3 garlic cloves, 1/2 red capsicum, and more.

Yes, Tuna And Bean Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tuna And Bean Stew

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