Tuna Spinach Stew

1. 1
   prep

   Pat the tuna dry and season.

   Cut tuna steaks into 1-inch chunks. Pat them dry with paper towels. Season lightly with half the salt and pepper.

   TIPChilling the tuna for 10 minutes makes it easier to cut clean cubes.
2. 2
   saute · ~6 min

   Sauté the aromatics.

   1.Heat olive oil in a deep skillet or pot over medium heat.

   2.Add diced onion and cook until soft and translucent (4-5 min).

   3.Add minced garlic and sauté until fragrant (30 sec).
3. 3
   saute · ~4 min

   Cook the tomatoes and spices.

   1.Add diced tomatoes to the pot and stir well.

   2.Sprinkle in smoked paprika, chili powder, and remaining black pepper.

   3.Cook until the tomatoes break down and release their juices (3-4 min).

   TIPSmash the tomatoes with the back of your spoon to help them melt into the broth.
4. 4
   simmer · ~7 min

   Build the broth and add spinach.

   1.Pour in the water and bring to a gentle boil.

   2.Add the chopped spinach and stir until it wilts (2 min).

   3.Reduce heat to low and let the broth simmer for 5 minutes.
5. 5
   simmer · ~6 min

   Poach the tuna in the stew.

   1.Gently nestle the tuna chunks into the simmering broth.

   2.Cover the pot and cook on low heat until the tuna is just opaque and flakes easily (5-6 min).

   3.Do not stir vigorously to keep the tuna pieces intact.

   TIPTuna dries out quickly. Check early at the 4-minute mark to avoid overcooking.
6. 6
   garnish

   Finish with lemon and parsley.

   1.Remove the pot from heat. Stir in the fresh lemon juice.

   2.Ladle into bowls and top with chopped parsley.

Cuisines we love