Servings: 2
Calories: 601kcal
Ingredients
- 8 ounces raw tuna cut into ½-inch cubes
- sea salt to taste
- 2 tbsp. extra-virgin olive oil
- 1 bell pepper chopped
- 1 yellow onion chopped
- 2 yellow potatoes peeled and cut into cubes
- 1 garlic clove minced
- 1 cup diced tomato
- 4-5 green olives pitted and halved
- 4-5 black olives pitted and halved
- ¼ cup dry white wine optional
- 1 cups fish stock (substitute water or vegetable stock)
- ½ tsp. pimentón or smoked paprika
- 1 small red chili diced (optional)
- freshly ground black pepper to taste
- Chopped Italian parsley leaves for garnish
Instructions
- In a large, heavy pot, add the oil over medium heat. Once hot, add the bell pepper and onion and cook, stirring occasionally, until the onion begins to soften but not color, 5 minutes.
- Add the potatoes and garlic, season lightly with sea salt, and cook for 2-3 minutes, then add the wine and cook for 1-2 minutes.
- Stir in the tomato, diced red chili (if using) and smoked paprika, and cook for another 2-3 minutes.
- Add the fish stock or water and olives, cook until the potatoes are tender, about 8-10 minutes.
- Remove from the heat and add the tuna. Cover the pan and let sit until the fish is just barely cooked through, 3–5 minutes.
- Divide the soup between 2 bowls, sprinkle with chopped parsley and serve immediately.
Nutrition
Calories: 601kcal | Carbohydrates: 56g | Protein: 36g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 43mg | Sodium: 715mg | Potassium: 1854mg | Fiber: 9g | Sugar: 11g | Vitamin A: 5373IU | Vitamin C: 166mg | Calcium: 145mg | Iron: 5mg
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