The Moroccans know how to make the best tuna. After tasting this wonderful recipe of Shlomo, a friend of my husband, I realized that it was true.
Cooking time: 1 hour, 6 servings
- 6 portions of quality tuna fish, frozen
- ½ tsp turmeric
- For the sauce:
- 2 colored peppers
- 1 hot pepper
- 3 tomatoes
- 1 lemon, peeled
- 2 carrots
- 3 potatoes
- A bunch of finely chopped coriander
- 8 cloves garlic peeled
- 1 tbsp sweet paprika
- ½ cup of olive oil
- salt and pepper
To prepare the tuna: Boil a pot with water and add in the turmeric. Cook the tuna 5-10 min, and strain. Set aside. (This process is done to remove the tuna's after taste).
Preparation of the dish:
Using a manual program "PRO" set to 140*c for 1 hour.
Put the peppers in the pot, sliced into strips. Slice the tomato into circles and place on the peppers. Add the garlic, sliced. Close the lid and cook 5 minutes. ·Cut the carrots and potatoes, place the vegetables in a pot, slice the lemon into slices and place on the vegetables. Fill with water to cover the vegetables. Place the tuna slices on the vegetables and sprinkle the chopped cilantro over everything. Mix the olive oil with paprika, salt and pepper and pour on the fish. Close the lid and cook for 5 minutes until the stew is boiling, change the heat by pressing and holding the "TEMP" button, the display will flash, and change the temperature to 100*c, press the "START" button to continue the program, close the lid and cook until the end of the program.
By the way, the EasyCook has a heat preservation function that starts automatically after the cooking process is over. To finish and turn off the function, press and hold the "Warm/Cancel" button. The cooker will display all the programs, and the heating process will be over.