INGREDIENTS
1/4 cup extra-virgin olive oil
1 medium onion, diced small
4 garlic cloves, minced
2 cans (28 oz. each) diced tomatoes
¾ lb. small white potatoes, halved and quartered
1/2 cup pitted Kalamata olives
1/4 cup chopped fresh parsley
4 tuna fillets, skin removed
Salt and pepper
DIRECTIONS
In a large, straight-sided skillet, heat oil over medium heat.
Add onion and garlic; cook stirring occasionally until onion is softened.
Add tomatoes and juice; cook until liquid is reduced by half.
Add potatoes, olives, and 1/2 cup water to skillet.
Cover and cook until potatoes are almost tender.
Stir in parsley.
Season the tuna with salt and pepper and nestle the fish among the potatoes and sauce.
Cover and cook until tuna is cooked to your liking and potatoes are tender when pierced with a knife.
Serves 4.
