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Jocelyn Helling
Tuna tomato stew with crispy beans
Stew with tuna, green beans, vine tomatoes, grilled red peppers and egg, flavored with taco seasoning mix and coriander
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Ingredients
Directions
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Puree the grilled peppers with the hand blender and put them together with the seasoning mix and beans in a frying pan, stir and bring to the boil.
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Meanwhile, cut the tomatoes into quarters and add. Leave to simmer for 5 minutes with the lid on the pan.
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Clean regularly and push the tomato quarters into pieces with the convex side of a wooden spoon.
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Meanwhile, let the tuna drain. Divide this over the tomato sauce.
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Make holes in the sauce and break an egg on top of each hock. With the lid on the pan, cook gently on medium heat for 8 minutes until the egg white has solidified.
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In the meantime, pick the coriander leaves from the stalks. Garnish the tuna tomato stew with the coriander and serve with the bread.
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Nutrition
445Calories
Sodium0% DV1.100mg
Fat17% DV11g
Protein54% DV27g
Carbs18% DV55g
Fiber24% DV6g
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