Tuna Stew with Tomato, Potatoes, Carrot and Rice

Ingredients

• Tomato1 count (130 g)
• Garlic1/2 clove (2 g)
• Oil1/2 tablespoon (5 ml)
• Rice3/4 cup (150 g)
• Potato1/2 medium (90 g)
• Carrot1/2 medium (30 g)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Make a finger deep cross cut at the top of the tomato and boil for 5 minutes.

3. 3

   Step 3

   Next, remove, blend half of it, dice the remaining and set aside.

4. 4

   Step 4

   Then dice the potato and chop the garlic.

5. 5

   Step 5

   In the meantime, drain the tuna and chop the garlic.

6. 6

   Step 6

   Preheat a pan over medium heat. Add the oil and the chopped garlic. Stir-fry for some seconds.

7. 7

   Step 7

   Then add the tomato sauce, diced tomato and the drained tuna. Optional: Add a pinch of oregano.

8. 8

   Step 8

   Salt and pepper to taste. Stir-fry for 2-3 minutes over medium heat.

9. 9

   Step 9

   Add the diced potato and carrot and cover with water. Let boil for 8-10 minutes.

10. 10

    Step 10

    Serve the stew with rice on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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