In Memory Of Karen Nicole Smith, 1972 - 2016

Caribbean Stewed Tuna (from a can).

While mom’s choice for making this dish was always canned (we say ‘tin’ in Trinidad and Tobago) Salmon, using tuna which can be a lot cheaper, is just as tasty. A wonderful weekday dinner, served with steamed or boiled rice (your choice of rice) and sides of sliced avocado and cucumber. You’ll be eating in as much time it takes to cook the rice as this stewed tuna takes less than 15 minutes.

You’ll Need…

2 cans Tuna (in water)
2 scallions (chopped)
1/2 medium onion (sliced)
1 tablespoon tomato paste
1 teaspoon lemon juice
3 cloves garlic (crushed)
1 medium tomato (diced)
2 sprigs thyme (leaves only)
1 tablespoon olive oil
1/4 teaspoon black pepper
1 tablespoon chopped celery leaves (optional)
1 teaspoon tomato ketchup
salt (see notes below)

Notes! I used celery leaves at the end, but you’re free to use parsley, cilantro or culantro (shado beni). While I didn’t want this spicy and didn’t use any hot peppers, you can tailor the heat to your liking by adding hot pepper/s of your choice. Should you be doing this recipe gluten free, please go through the full list of ingredients, especially the canned tuna you use, to make sure they meet with your specific gluten free dietary needs. I didn’t add any salt as I find that the sodium content in canned foods can be high, however you can taste and adjust near the end of cooking.

Heat the olive oil (or any oil you decide to use) on a medium flame, then add the onion, followed by the garlic and scallions. Turn the heat down to low and cook gently for 2-3 minutes.

Follow up with the tomato, black pepper and thyme leaves. You may want to turn the heat up to med/low at this point. Stir well and cook for another 2-3 minutes to soften everything.

Add the tomato paste and stir to combine.

It’s then time to add the tuna, along with the water from both cans and the tomato ketchup.

Stir well.. break up the tuna chunks if you wish and cook on a medium/low flame for 4 minutes. Top with the celery leaves and hit it with the lemon juice as you turn off the stove. Remember to taste for salt and adjust to your liking.

While hot rice is my preference for this dish, it works great with roti, ground provisions and if all fails.. sliced bread.

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