Tuna Stew with Potatoes

Sandy Solorzano
This is one of my favorite dishes from childhood. My mom always served it with bread and sometimes added olives. Since then, I love it; it's simple, budget-friendly, quick, nutritious, and delicious.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 tablespoons olive oil
  • 1 clove garlic
  • 1/2 onions, medium
  • 1 red beefsteak tomato, large
  • 1 can tomato purée
  • 2 cans canned tuna in water
  • 3 potatoes, large, cooked and diced
  • sprigs parsley
  • olives, optional
  • salt, to taste
Preparation
10 mins
10 mins
Low
  • Heat the oil and fry the finely chopped garlic and onion.
  • Add the chopped parsley.
  • Blend the tomato with very little water and add it to the sauté with the tomato puree, waiting for it to come to a boil.
  • Add the tuna without water and the potatoes. Wait for it to boil again and adjust the salt.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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