Tuna Stewed with Peppers and Potatoes


Bell peppers are rich in vitamins A and C, and also contain flavonoids, antioxidants that act as anti-inflammatories and protect the circulatory system.


  • 1 lb. cambray potatoes, peeled and cut in half
  • 3 TBSP Nutrioli®
  • 1 large onion (diced)
  • 3 ripe tomatoes cut in squares
  • 1 bay leaf
  • 2 canned bell peppers (1 sliced and 1 diced)
  • 4 fresh tuna fillets (cubed)
  • 1 cup olives
  • 2 tsp dried oregano (ground)
  • Salt and pepper
    Valor nutritivo por porción

  • 411 kcal
  • 19g Fats
  • 31g Proteins
  • 29g Carbohydrates


  1. Boil potatoes until cooked through, but still firm.
  2. Heat 2 tablespoons of Nutrioli® in a skillet over medium heat. Sauté onion until translucent. Add tomatoes, bay leaf and diced bell pepper.
  3. Add potatoes and olives. Season to taste with oregano, salt and pepper.
  4. Heat a separate non-stick skillet and add remaining Nutrioli®. Season cubed tuna with salt and pepper and sear over high heat until golden-brown on the outside. Add to skillet with vegetables and cook for an additional 5 minutes. Serve hot.



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