Tuna Jambalaya with Barley Recipe
Ingredients
| Canola oil | 2 Tablespoon | |
| Onions | 2 | |
| Garlic | 3 Clove (5gm) | |
| Eggplant | 1 pound, cubed | |
| Mushrooms | 4 Ounce, sliced | |
| Fresh dill - 2 tabespoons | ||
| Dried basil | 1/2 Teaspoon | |
| Tomatoes | 14 Ounce, diced | |
| Fish stock | 2 Cup (16 tbs) | |
| Quick-cooking barley - 1 cup | ||
| Tuna -€“ 1 pound, cut into 1-inch cubes | ||
Directions
MAKING
1. In a 4-quart saucepan, heat oil, add onion and garlic and sauté until brown and soft.
2. Add eggplant, mushrooms, dill, basil and cook for another 4 minutes, until vegetables are tender.
3. Add tomatoes, stock, barley, bring to a boil and simmer for another 30 minutes, until barley are soft.
4. Add tuna cubes over the mixture, cover and cook for another 5 minutes, until fish is cooked.
SERVING
5. Serve hot.
1. In a 4-quart saucepan, heat oil, add onion and garlic and sauté until brown and soft.
2. Add eggplant, mushrooms, dill, basil and cook for another 4 minutes, until vegetables are tender.
3. Add tomatoes, stock, barley, bring to a boil and simmer for another 30 minutes, until barley are soft.
4. Add tuna cubes over the mixture, cover and cook for another 5 minutes, until fish is cooked.
SERVING
5. Serve hot.
Chef
