Ingredients
- 800 g waxy potatoes
- 400 g colourful bell peppers
- 2 onions
- 3 tbs olive oil
- 150 ml white wine
- 800 g diced tomatoes (canned)
- 1 tbs dried oregano
- salt, pepper
- 4 tuna fillets (approx. 120 g each)
Preparation
1. Peel and finely dice the potatoes (approx. 1.5 cm). Clean and finely cut the bell pepper. Peel and finely cut the onions and mix everything with oil.
2. Heat the pot on highest level up to the roasting window, switch to low level, roast the vegetable mixture for approx. 10 minutes, making sure to stir thoroughly on a regular basis.
3. Add the white wine and chopped tomatoes, season with oregano, salt and pepper.
4. Heat the pot at the highest level up to the vegetable window, switch to a low level and cook for approx. 10 minutes in the vegetable area.
5. Season the tuna fillets with salt and pepper and pour on top of the vegetables. Heat the pot on highest level up to the vegetable window, switch to a low level and, depending on how thick the fillets are, cook for approx. 5 minutes in the vegetable area.
This recipe has been tested and approved by AMC.
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