Mediterranean Tuna Stew with Gibraltar Herbs (Estofado de Atún con Hierbas de Gibraltar)

Estofado de Atún con Hierbas de Gibraltar, or Mediterranean Tuna Stew with Gibraltar Herbs, is a traditional Gibraltarian dish that combines the flavors of the Mediterranean with the unique herbs of Gibraltar. This hearty stew is perfect for a cozy family dinner or a gathering with friends.

Mediterranean Tuna Stew with Gibraltar Herbs (Estofado de Atún con Hierbas de Gibraltar)

Ingredients

  • 1 lb fresh tuna steaks, cut into chunks
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 red bell pepper, sliced
  • 1 can (14 oz) diced tomatoes
  • 1 cup fish or vegetable broth
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • Salt and pepper to taste
  • 1/4 cup chopped fresh parsley
  • 2 tbsp chopped fresh cilantro

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened.
  2. Add the red bell pepper and cook for another 2-3 minutes.
  3. Stir in the diced tomatoes, broth, paprika, cumin, oregano, red pepper flakes, salt, and pepper. Bring to a simmer.
  4. Add the tuna chunks to the pot and gently stir to combine. Cover and let the stew simmer for 45-50 minutes, or until the tuna is cooked through.
  5. Stir in the fresh parsley and cilantro. Adjust the seasoning if needed.
  6. Serve the Estofado de Atún con Hierbas de Gibraltar hot, accompanied by crusty bread or over a bed of couscous.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Large pot Knife Cutting board Stirring spoon

Tools

Ladle Cooking thermometer

Serving suggestions

Serving suggestion: Enjoy the Estofado de Atún con Hierbas de Gibraltar with a side of crusty bread and a crisp green salad.

Tips & tricks

Tip: For an extra kick of flavor, add a splash of sherry or white wine to the stew during cooking.

Cost

$20