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Tuna stew with potatoes, capsicums & chillies


  • Heat a little oil in a heavy-bottomed pan and gently saute the garlic, chillies, capsicums and red onion until tender, continually stirring.
  • Add the tomatoes, stock, wine, potatoes and seasonings. Mix well and cook until thickish and the potatoes are cooked right through. Taste for seasoning and then add the tuna. Gently toss and briefly simmer until the fish is opaque in the centre, adding the basil and parsley towards the end.


  • olive oil
  • 3 garlic cloves, crushed
  • 2-3 small red chillies, sliced
  • 1 large green capsicum, cored, seeded & cut in chunks
  • 1 large red capsicum, cored, seeded & cut in chunks
  • 1 large yellow capsicum, cored, seeded & cut in chunks
  • 1 large red onion, cut in wedges
  • 2 cans diced tomatoes
  • 1 cup vegetable (or fish) stock
  • ½ cup dry white wine
  • 6 chats (baby potatoes), peeled & halved or quartered
  • sea salt & freshly ground pepper
  • 1 x 600-800 gm piece of tuna, cleaned & cut in chunks
  • 6-8 fresh basil leaves, torn
  • 1-2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    3 tbsp1/4 cup
    1 cup250 ml
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    1 lb450 gm