Tuna Spinach Stew

Name: Tuna Spinach Stew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: american
Ingredients: 400 g tuna steak (cut into 1-inch chunks); 200 g spinach (washed, roughly chopped); 2 tbsp olive oil; 1 pcs onion (medium, diced); 4 pcs garlic (cloves, minced); 2 pcs tomato (medium, diced); 2 cup water (for the broth); 1 pinch salt; 1 pinch black pepper; 1 pinch smoked paprika; 1 pinch red chili powder; 1 tbsp lemon juice (freshly squeezed); 2 tbsp parsley (chopped, for garnish)

RATING

4.3/5(27)

TASTE SCORE

8/10

A hearty, rustic stew that comes together in one pot with chunks of tender tuna and fresh spinach simmered in a fragrant garlic-tomato broth. It's a quick weeknight dinner that feels like it cooked all day.

PREP

10m

COOK

20m

SERVES

1 CUP

211 cal

SERVINGS

METHOD · 6 STEPS

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.
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).
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.
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.
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.
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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use fresh tuna steaks rather than frozen for a firmer texture and cleaner flavor.
2
Pat the tuna chunks very dry before seasoning to help them sear, not steam.
3
Don't stir the stew vigorously after adding tuna; fold gently to keep chunks intact.
4
Cook the tomatoes until they fully break down for a richer, thicker broth.
5
Taste the broth before adding tuna and adjust salt—spinach absorbs seasoning.
6
For make-ahead: cook the base broth and spinach, then add tuna when reheating.

RECIPE VARIATIONS