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Print this Recipe    Tuna Stew

Fresh Tuna, Potato, and Green Pepper Stew, Basque Style
Servings: 6

1/2 cup olive oil
1 medium onion, chopped
1 green bell pepper, cut into strips
3 potatoes, peeled and cut into bite-sized chunks
1/2 cup Biscayne sauce, or 2 tablespoons paprika
3 cups water
1 pound fresh tuna, cut into small chunks
Salt

In the pressure cooker, heat the olive oil over medium heat. Saute
the onion for about 3 minutes, just until it begins to soften.
Add the green pepper and cook for another 3 minutes. Add the potatoes
and Biscayne sauce or paprika and mix well. Cover with 3 cups water.

Position lid and lock in place. Raise the heat on stove to high
and bring to high pressure. Lower the heat stabilizing the pressure
and cook for 6 minutes. Transfer the pressure cooker to the sink
and lower the pressure using the cold-water release method. Open
the pressure cooker and place it back on the stove.

Salt the tuna and add it to the pressure cooker. Over medium-high
heat, cook for 2 more minutes, stirring well until the tuna is
opaque but not overcooked. Serve in bowls.

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