Quick recipe finder Tuna, tomato and olive stew

Preparation time

less than 30 mins

Cooking time

less than 10 mins

Serves

Serves 1

By Brian Turner From Ready Steady Cook

Ingredients

• 1 tbsp olive oil
• ¼ onion, chopped
• 100g/3½oz tuna steak, chopped
• 2 tsp honey
• 2 tbsp white wine
• 1 tbsp soy sauce
• 1 plum tomato, chopped
• few kalamata olives, stones removed

Method

1. Heat the olive oil in a small saucepan, add the onion and fry until softened but not coloured.

2. Add the tuna and fry for two minutes.

3. Add the honey, white wine, soy sauce and chopped tomato and simmer for five minutes. Stir in the olives.

4. Pour into a bowl and serve.

This recipe is from…

Ready Steady Cook

Episode 6

BBC Two

Recipes from this episode

• Butterscotch oranges
• Caramelised red onion and Stilton crostini
• Crêpes with raspberries and cream
• Honey-roasted fig and red onion crostini
• Lemon and orange tuna slices
• Olive tapenade bruschetta with wild rocket salad
• Seared tuna with sautéed sweet potatoes and charred spring onions
• Soft polenta with mushroom ragoût
• Sweet potato and olive soup
• Walnut and Stilton crostini
• Warm spinach and goats’ cheese salad with raspberry vinaigrette
• Warm watercress salad with honey-roasted figs, Stilton and walnuts