Ingredients
2 cans of tuna in olive oil (or fresh tuna, about 1 lb, cut into chunks)
1 medium red onion, thinly sliced
1 bell pepper, sliced (green, red, or a mix)
2 cloves garlic, minced
1/4 cup tomato paste
1 tablespoon capers (optional)
1 teaspoon dried oregano
1/2 teaspoon chicken bouillon
1/2 teaspoon ground black pepper
Salt to taste
1 tablespoon vinegar (apple cider vinegar works best)
2 tablespoons olive oil
1/2 cup of water (or broth, for more flavor)
1 bunch of fresh cilantro
Preparation
Prepare the Ingredients:
If using fresh tuna, season it with salt, pepper and oregano. If using canned tuna, open the cans and set the tuna aside.
Cook the Vegetables:
In a large pot or skillet, heat the olive oil over medium heat.
Add the sliced onions and bell pepper. Sauté for about 5-7 minutes until the vegetables start to soften.
Add the minced garlic and cook for another minute, making sure it doesn’t burn.
Add the chicken bouillon and let cook for a minute. Stir so it doesn't burn.
Add tomato paste and let cook for a minute or two.
Add the capers (if using), oregano, and black pepper. Stir well to combine.
If you're using fresh tuna, add it to the pot now. Stir to coat the tuna with the sauce.
Simmer:
Pour in the water (or broth) and vinegar. Stir everything together and bring to a simmer. Cover the pot and let it cook for about 10-15 minutes til flavors have melded together.
If you're using canned tuna, add it about 5 minutes into simmering to avoid overcooking it.
Taste and Adjust:
Taste the sauce and adjust the seasoning as needed, adding more salt, pepper, or vinegar if desired.
Serve:
Once everything is cooked through and tender, remove from heat. Stir in fresh cilantro.
Serve with white rice or fried plantains for a true Dominican meal experience.
Enjoy your Dominican Stewed Tuna! Let me know if you'd like any more tips or variations!