Hungarian version


- 2 tuna fillets
- 3 potatoes
- 1 onion
- 3 tomatoes or tin of diced tomatoes
- 1 green capsicum
- 2 garlic cloves
- extra virgin olive oil
- salt, pepper, water
- 4 thick slices of bread

Cut the onions into cubes and fry with a good splash of an extra virgin olive oil. Add the green capsicum cut into thin strips and the tomatoes and leave everything to fry for about 10 minutes. After the 10 minutes, cover everything with water and wait till it boils.

Once boiled, add a pinch of salt and add the potatoes cut into big chunks. We want to break the potatoes not cut them. Doing it like this will help to release the starch from the potatoes and the stew will become thicker.


When you can see that the potatoes are soft, after 20 minutes or so, add the tuna and the bread. The bread will help the stew to become thicker. Make sure that the tuna is cut into small cubes and season with salt and pepper.

Remove once cooked and switch off the gas.The tuna fish will continue to cook in the sauce.