Fresh Tuna, Potato, and Green Pepper Stew, Basque Style
Cooking MethodPressure Cooker
Ingredients
- 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 cup water
- 1 pound fresh tuna, cut into small chunks
- Salt
Instructions
Servings: 6. 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.