Albacore Green Plantain Stew

Prep Time

Cook Time


En Español




  • 2 Tablespoon, annatto oil
  • 3 garlic cloves, minced
  • ¾ cup onion, finely chopped
  • ¾ cup green pepper, finely chopped
  • ¾ cup chopped tomato or 3 tablespoon crushed tomatoes
  • ¾ cup cilantro, finely chopped
  • 2 - 5 oz. cans Wild Albacore Tuna in extra virgin olive oil
  • 2 ½ tablespoon peanut butter
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 ¾ cup water
  • Salt and black pepper to taste
  • 1 plantain
  • ½ cup water

1.  In a medium saucepan heat the annatto oil over medium heat, add the garlic, onions, green pepper, tomato and cilantro and cook for 5 minutes stirring occasionally.
2.  Add the albacore, peanut butter, cumin, oregano, salt, black pepper and stir.
3.  Cover and cook for 5 minutes to combine the flavors.
4.  Remove the cover and add 1 ¾ cup water, stir, cover and cook for 8 minutes.
5.  Meanwhile, cut the ends from plantain using a paring knife slice the skin along the ridges that plantains have lengthwise, try not to cut into the plantain itself, stick the knife in just far enough to slice the skin. Remove the strips of the plantain by pulling up the end with your fingers, using the knife to help work it loose. Use your knife to scrape away any remnants of skin, and cut plantains crosswise into 1-inch pieces. combine the plantains with 1/2 cup of water in a blender and blend until smooth.
6.  Add the ¾ cup plantain and water mixture stirring frequently, cook for 6 to 8 minutes or until you have a thick
consistency.  Serve with rice.    

Cook's Notes

This stew can be reheated over moderate heat.  Stir occasionally, and add up to 1/2 cup of hot water or broth to thin if necessary.