300 grams fresh tuna, deboned and cut into chunks
1/4 cup all-purpose flour
3 cloves garlic, crushed
1 pc medium onion, sliced
1 pc pork bouillon cube
250 g potato, cut into chunks
1 pc large carrot, cut into chunks
1 pc laurel leaf
1 pouch (200 g) Tomato Sauce
50 grams Baguio beans, sliced
1/4 cup cooked/frozen green peas
1 pc medium red bell pepper, cut into strips
1. Sprinkle fish with 1 tsp calamansi juice, 1/4 tsp iodized fine salt (or 1/4 tbsp iodized rock salt) and 1/4 tsp pepper. Sprinkle with flour then fry until golden brown. Set aside.
2. Sautè garlic, onion, bouillon cube , potato and carrot. Add 1-1/3 cups water, 1/3 tsp iodized fine salt (or 1/3 tbsp iodized rock salt), 1/8 tsp pepper, laurel leaf and DEL MONTE Tomato Sauce. Simmer for 15 minutes. Add Baguio beans, green peas, bell pepper and fish. Cook for another 5 minutes.
Makes 5 servings
Excellent source of Iron – for healthy red blood cells.