Tuna Stew with Tomato and Olives

Ingredients

• Tomato1 count (130 g)
• Garlic1 clove (3 g)
• Olives4 count (20 g)
• Olive Oil1/2 tablespoon (5 ml)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   Peel the garlic and make a cross cut at the top of the tomato of only a finger deep.

2. 2

   Step 2

   Place the tomato with the garlic in a pot with boiling water and let boil for 5 minutes.

3. 3

   Step 3

   After that time, remove, blend and set aside. If you want, you can set some aside.

4. 4

   Step 4

   In the meantime, slice the olives.

5. 5

   Step 5

   Drain the tuna and preheat a pan over medium-high heat.

6. 6

   Step 6

   Add the oil with the sauce and tuna. If you want, you can add bay leaves or oregano.

7. 7

   Step 7

   Cook for 3 minutes over medium heat. Then reduce to medium-low and cook for 5-7 more minutes until it intensifies its color.

8. 8

   Step 8

   Remove from heat and serve the tuna stew with tomato and olives hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tuna Stew with Tomato and Olives can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.