Portuguese Fisherman’s Tuna Stew

Ingredients

• 2 tbsp Olive oil
• 1 large Yellow onion, diced
• 1 Green bell pepper, seeded and chopped
• 3 cloves Garlic, minced
• 2 tbsp Salted Perfection Santa Maria Select Blend
• 1 can (14 oz) Diced tomatoes, with juices
• 1 lb Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 4 cups Vegetable or fish broth
• 2 cans (5 oz each) Tuna packed in water or oil, drained and flaked
• 1/4 cup Fresh parsley, chopped
• Crusty bread, for serving

Instructions

1. Grab a large pot or Dutch oven and heat that olive oil over medium heat. We need heat and energy here!
2. Toss in the onion and green pepper. Sauté them for about 5 minutes until they start to soften. Keep it moving!
3. Add the minced garlic and the Salted Perfection Santa Maria Select Blend. Stir constantly for 1 minute until it smells incredible. That paprika and rosemary profile is waking up!
4. Dump in the diced tomatoes (juice and all), potatoes, and the broth. Crank the heat to high and bring it to a boil.
5. Reduce the heat to low, cover, and simmer for about 15 to 20 minutes. You want those potatoes tender enough to crush with a fork. Check them!
6. Once the potatoes are perfect, gently stir in the flaked tuna. We just want to warm it through, not obliterate it. Simmer for 2 more minutes.
7. Remove from heat and stir in the fresh parsley for that pop of color. Ladle it into bowls and serve with crusty bread. DUNZO!