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Ingredientes
- olive oil
- ½ large green capsicum, cored, seeded & diced
- ½ large yellow capsicum, cored, seeded & diced
- 8 chats (baby potatoes), peeled & quartered
- 1 medium onion, chopped
- 2 small red chillies, seeded & chopped
- 2 garlic cloves, crushed
- 1 heaped tbsp smoked or normal paprika
- ½ cup dry white wine
- ½ can diced tomatoes
- 1-2 cups chicken or fish stock
- sea salt & freshly ground pepper
- 700 gm fresh tuna, cubed
- 2 tbsp chopped fresh parsley
Direcciones
- Heat a little oil in a large heavy-bottomed pan and gently sauté the capsicums, potatoes, onion, chillies and garlic until tender.
- Add the paprika and briefly cook to toast, continually stirring.
- Then add the wine, tomatoes, 1 cup stock and seasonings. Stir well and gently cook for about 20 mins until reasonably thick and the potatoes are tender, adding more stock if needed.
- Add the tuna with the parsley and gently toss for about 2 mins until the tuna has changed colour.
- Serve with steamed rice on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 316g | |
| Recipe makes 4 servings | |
| Calories 423 | |
| Calories from Fat 160 | 38% |
| Total Fat 17.74g | 22% |
| Saturated Fat 4.82g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 112mg | 37% |
| Sodium 148mg | 6% |
| Potassium 680mg | 19% |
| Total Carbs 4.61g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.88g | 1% |
| Protein 52.66g | 84% |
