Colorful Stewed Tuna

At home, we prepare canned tuna to use as a filling for empanadas, pies, soufflé, or to eat with crackers or on tostadas. Using olive oil to enrich this dish, I’m sharing this recipe for you to try and see what you think.
Colorful Stewed Tuna
At home, we prepare canned tuna to use as a filling for empanadas, pies, soufflé, or to eat with crackers or on tostadas. Using olive oil to enrich this dish, I’m sharing this recipe for you to try and see what you think.
Steps
- 1
Heat the olive oil in a saucepan and sauté the onion until translucent. Add the bell pepper and cook until it softens.
- 2
Add the tomato and olives. Taste and add chicken bouillon powder as needed.
- 3
Drain the excess water from the tuna and add it to the pan. Mix well and cook for about 15 minutes over medium heat. Turn off the heat, add chopped parsley, cover the pan again, and let it cool before using as desired. Enjoy!
Similar Recipes
More Recipes
-

Plantain pudding with fish sauce
Irenimofe💕✨
-

Archana Agrawal
-

Ayam penyet (Indonesian Fried Chicken)
Francesco
-

Ifeoma John
-

🌮✨ Masala Tacos with Fresh Slaw ✨🌮
Gurpal kaur Ubhi's {Heavenly Jewel Kitchen}
-

Swati Sheth
-

Healthy Punjab Starts Here! (JICA MSNA, Punjab)
-

Jillian Dudek
-

Jillian Dudek
-

Vietnamese Stir fried Shrimp & Pork Belly | Tôm Răm Thịt Ba Rọi
Quoc Nguyen | Chef Q
-

cindybear
-

Nostalgic Tomato and Swiss Stovetop Frittata for One
StephieCanCook
-

Krishna Dholakia
-

Dolly Kachhwani
-

Renukabala
-

Janki Badiyani
-

Roasted Bell Pepper-Feta-Chicken Sauce for Pasta
Ape’s Kitchen
-

Pinkblanket's Kitchen
-

Vietnamese Braised Mixed Veggies & Tofu | Rau Củ Kho Đậu Hủ
Quoc Nguyen | Chef Q
-

lilis.home
-

Sarvat Hanif



















