Tuna Moqueca with Carrots, Olives, and Coconut Tomato Sauce
Equipment
- Large Skillet
- Cutting Board
- Knife
Ingredients
- 1.5 pounds fresh tuna, cut into 2-inch pieces
- 2 medium carrots, peeled and sliced into rounds
- 1/2 cup pitted green olives
- 1 (14-ounce) can coconut milk
- 1 (15-ounce) can crushed tomatoes
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 red bell pepper, sliced
- 2 tablespoons olive oil
- Juice of 2 limes
- 1/4 cup chopped fresh cilantro
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, and red bell pepper. Cook for 4 minutes until the onion turns soft.
- Stir in the sliced carrots and cook for another 3 minutes to start softening them.
- Pour in the crushed tomatoes and coconut milk. Season with salt and black pepper. Bring the mixture to a gentle simmer and cook for 8 minutes so the carrots become tender.
- Add the tuna pieces to the skillet. Simmer for 5 minutes until the fish is opaque and flakes easily.
- Remove the skillet from the heat. Stir in the green olives and lime juice. Taste and adjust salt if needed.
- Sprinkle the chopped cilantro over the top before serving.
Notes
Serve this moqueca over white rice so it absorbs the coconut tomato sauce. Add the olives only after the tuna finishes cooking to keep them firm. If the sauce thickens too much while simmering, stir in a small splash of water to loosen it.
Course: Main Course
Cuisine: Brazilian
Equipment: Large Skillet, Cutting Board, Knife
Cuisine: Brazilian
Equipment: Large Skillet, Cutting Board, Knife