INGREDIENTS
2 onions, sliced
1 lb. potatoes, diced
1 small green bell pepper, seeded and quartered
3 TBSP. olive oil
1 garlic clove, peeled
1 small yellow green pepper, seeded and quartered
1 TBSP. parsley, chopped
2 1/2 lbs. tuna, cut into cubes
1 cup dry white wine
1/2 lb. tomatoes, sliced
Pinch dried chili flakes
DIRECTIONS
Bring the onions, potatoes, and bell peppers to a boil in salted water.
Blanch for 2 minutes; drain and set aside.
Heat olive oil; add garlic clove.
When garlic begins to brown, remove and discard it.
Add parsley to pan on low heat, stirring for 1 minute.
Add the tuna, cook, stirring 2 minutes.
Add the wine; cook until alcohol has evaporated.
Add the blanched vegetables, tomatoes and chili flakes, heat through.
Season with salt and pepper.
Serve immediately.
Serves 6.
