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— 2 tbsp olive oil

— 1 onion, finely chopped — 1 red pepper, deseeded and finely chopped

— 3 garlic cloves, finely chopped

— 2 tsp smoked paprika — 150ml white wine — 300g cherry tomatoes, halved

— 1 x 400g tin cannellini beans, drained and rinsed — 60g pitted green olives — 400g tuna steaks, cut into 2.5cm chunks

— 50g feta, crumbled

— a handful of finely chopped dill

— crusty bread and green salad, to serve

Heat the oil in a large shallow pan over a medium heat and add the onion and pepper. Mix well and cook, stirring occasional­ly, for 8-10 minutes until lovely and golden.

Add the garlic, paprika and a really good pinch of salt and pepper. Mix well. Pour in the wine and tomatoes. Mix everything together really well. Cover, leaving a little gap, and reduce the heat to medium-low. Bubble gently for 12-15 minutes, stirring occasional­ly, until the tomatoes have mostly broken down into a sauce.

Chuck the cannellini beans and olives into the stew and mix together. Bring back to the boil and then add the tuna. Shake the pan to nestle the tuna into the tomatoes and then cook for 5-6 minutes, turning the tuna halfway until just cooked through and tender. I like mine pink in the middle.

Scatter over the feta and dill and serve immediatel­y with the crusty bread and green salad.

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