1 x 400g can Italian peeled tomatoes, broken up with your fingers
2 x 100g can tuna in oil, drained
100g freshly shelled peas
25g unsalted organic butter
2 tablespoons virgin olive oil
1 large red onion, chopped
2 cloves of garlic, minced
1 medium carrots, chopped
bunch Italian flat-leaf parsley, chopped
1 fresh bay leaf
50g tomato paste
sea salt and freshly ground pepper
- Heat the butter and oil in a large saucepan and saute the onion until softened, then add the garlic, being careful not to let it brown. Add the carrots and herbs and cook for a further few minutes.
- Add the tomato paste and cover over a medium heat for about 5 minutes. Add the tomatoes and turn the heat down to low. Put a lid on the pan and cook for 30 minutes, stirring from time to time.
- Add the tuna to the pan, breaking it into bite-sized pieces with the spoon, and add the peas. Cook until the peas are tender – about 10 minutes).
- Taste the stew and season with salt and pepper. Discard the bay leaf and serve over a bed of cheesy (mozzarella and Parmesan) polenta or mashed potato.
Adapted from Winter in the Alps, a Swiss cookbook by Manuela Darling-Gansser.