Seafood Casserole with Tuna
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(0 votes)
Health Score:
94 / 100
Difficulty:
moderate
Difficulty
Preparation:
4 h. 30 min.
Preparation
Ingredients
for
4
- For the stew
- ½ cup olive oil
- 3 cups Squid tentacle
- 3 cups octopus tentacle (chopped)
- 4 scallions (chopped)
- 2 baby Leeks (sliced)
- 1 red pepper (seeded and chopped)
- 1 Tbsp Oyster sauce
- 1 tsp Tabasco sauce
- 1 Lime (juiced)
- salt
- peppers
- To garnish
- 1 cup Tuna steak (diced)
- ½ medium Zucchini (cored and finely sliced)
- 2 green chili peppers
- 4 sprigs Basil
Product recommendation
Suggested variation 1; replace the octopus with the same weight of king prawns.
Suggested variation 2; leave out the Tabasco sauce and the chilli pepper garnish for a milder version.
Preparation steps
1.
Heat some of the olive oil in a large wok over a moderate heat until hot. Stir-fry the squid for 1 minute then transfer to a slow cooker.
2.
Add some more oil and stir-fry the octopus for a minute before adding to the slow cooker.
3.
Add more of the oil and stir-fry the spring onion, leek and red pepper for a few minutes. Stir in the oyster and Tabasco sauce as well as the lime juice.
4.
Pour the contents of the pan into the slow cooker and cook on a high setting for 4 hours.
5.
Adjust the seasoning to taste after 4 hours and spoon into a balti dish. Garnish with the tuna, courgette, chilli peppers, and basil sprigs before serving.
