Dive into the comforting flavors of Greece with this Tuna and Potato Stew that provides warmth and satisfaction in every bite.

1

Start by peeling and dicing the potatoes into bite-sized pieces. This will help them cook evenly in the stew.

2

Chop the onion and mince the garlic, which will be sautéed to build the flavor of the dish.

3

In a large pot, heat 3 tablespoons of olive oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes until translucent.

4

Add the minced garlic and stir for an additional 1 minute, being careful not to let it brown.

5

Next, add the diced potatoes to the pot and stir them in with the onions and garlic for about 3 minutes.

6

Add the diced tomatoes and stir them into the mixture, letting it cook for another 2 minutes to incorporate the flavors.

7

Pour in 500 milliliters of water and bring the mixture to a gentle simmer. Add salt and black pepper to taste.

8

Cover the pot and let the stew simmer for about 30 minutes, or until the potatoes are tender.

9

After the potatoes are cooked through, gently fold in the canned tuna, breaking it up slightly as you mix it in.

10

Finish the stew by adding chopped parsley for a fresh touch. Cook for another 5 minutes to warm the tuna through and meld the flavors.

11

Serve hot, perhaps with some crusty bread to soak up the delicious broth.

4

• Add some olives for a briny contrast.
• Include bell peppers for extra sweetness and crunch.
• Top with feta cheese for a tangy finish.

• Choose waxy potatoes that hold their shape well.
• Using high-quality tuna will enhance the overall flavor of the dish.
• Let the stew sit for a few minutes before serving; the flavors will deepen.

• fat: 10 grams
• fiber: 5 grams
• protein: 25 grams
• calories: 350
• carbohydrates: 40 grams

This dish is packed with protein from the tuna and fiber from the potatoes, making it a balanced meal that promotes satiety and energy.

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