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tuna all-purpose olive oil garlic peppers onions coarse salt thyme water potatoes green bell peppers thyme
Viewed: 29 - Published at: 7 years agoIngredients
- 2 pounds fresh tuna
- 1/4 cup all-purpose flour
- 4 tablespoons olive oil
- 2 cloves garlic, peeled and minced
- 2 jalapeno peppers, seeded and minced
- 2 medium onions, peeled and chopped fine (about 2 cups)
- 1 tablespoon coarse salt
- 6 sprigs fresh thyme, tied together with kitchen twine
- 1 quart water
- 6 medium potatoes, peeled and cut into 4-by-3-inch pieces (about 2 pounds)
- 4 large green bell peppers, roasted and sliced (see note)
- 1 tablespoon fresh thyme leaves
Method
- Remove and discard the skin from the tuna, and cut the meat into 16 chunks, each about 4 inches by 3 inches.
- Dredge the chunks in the flour, shaking off the excess.
- In a saucepan or earthenware casserole, heat the olive oil.
- Quickly brown the fish on all sides.
- With a slotted spoon, remove the chunks to a plate and set aside.
- Add the garlic, hot peppers, onions, salt and thyme to the oil, and cook, stirring frequently, until the onions are lightly golden.
- Add water, bring to a boil, and add the potato pieces.
- Lower the heat, and simmer for 20 minutes or until the potatoes are barely tender.
- Add the roasted peppers and the tuna, and cook 10 minutes more.
- Remove from the heat, discard the thyme sprigs and adjust the seasonings.
- Garnish with the thyme leaves, and serve right from the casserole.
