Tuna Stew

DIRECTIONS

• Heat 2 tablespoons of the oil in a saucepan and add the onion.
• Cook for 8 to 10 minutes until soft and brown.
• Add the garlic and cook a further 1 minute.
• Add the tomatoes, cover and simmer for 30 minutes until thickened.
• Meanwhile, in a clean saucepan mix together the potatoes and peppers.
• Add the water (which should just cover the veggies), bring to a boil and simmer for 15 minutes until the potatoes are almost tender.
• Add the tuna and the tomato mixture to the potatoes and peppers and season.
• Cover and simmer for 6 to 8 minutes until the tuna is tender.
• Meanwhile, heat the remaining oil in a large frypan over a medium heat and add the bread slices.
• Fry on both sides until golden.
• Drain on paper towels.
• Serve with the stew.
• Variation: Substitute any very firm fleshed fish, such as shark or swardfish for the tuna.