This is a fish stew that can easily and cheaply be made with canned tuna. It will provide great sources of protein while keeping fat down.
Alekasandar’s Irresistable Brodetto
400 g pieces of canned tuna*
1 large red onion
400 ml tomato puree
300 ml white wine
salt, ground black pepper
1 tsp hot paprika
1 tsp sugar
1 Tbsp flour
1 bay leaf
a handful of pitted black olives
*Do not take tuna canned in oil, but in water. And make sure it’s in larger pieces.
Fry finely chopped onion on some oil. Add tuna strained from liquid and stir everything for a few minutes. Stir very carefully, you don’t want tuna to lose it’s shape. Add tomato puree, 400 ml water, salt to taste, sugar and stir. Add flour, paprika and pepper. Stir again and let it simmer on medium heat.
When approximately half of liquid evaporates add wine and 100 ml water, bay leaf and chopped olives. Let simmer for another 45 minutes. About 5 minutes before it’s finished, add some oregano.
This can also be made with fresh tuna, only you will have to fry it a bit more at the beginning.