Summer Garden Tuna Stew

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This summer our CSA farmer has had a bounty of delicious veggies. We are so blessed to have a such a great, affordable resource for our family. Enjoying our second year of hosting a CSA drop, the benefits just keep coming in! I had to make way in my fridge for a new load this past week and needed to make a tasty dish that was packed full of these veggies. After the birth of our 10th baby, I also required some extra minerals and nutrients as I continue to recover and nurse the newest sweet bundle – so I used a chicken stock made from a dear friend with the feet and bones of chicken for a super broth. Here’s the gist of what I did:

Summer Garden Tuna Stew

serves a small army

Ingredients:

  • 1/2 gallon homemade chicken stock
  • pink salt to taste
  • freshly ground pepper and minced garlic to taste
  • 8 potatoes, finely chopped
  • 1 purple onion, finely chopped
  • 4 roasted tomatoes
  • 3-4 roasted (or fresh) summer squash or zucchini, finely chopped
  • 4 carrots, julienne style
  • 1/2 lb roma beans, cut
  • 2 glass jars of tuna, drained
  • 2 sweet corns, cut off the cob
  • almost 1 quart of soured raw cream
  • handful of chopped fresh basil

Method:

  1. Combine all ingredients except the cream and basil into a large stockpot and heat until simmering.
  2. Allow to cook on a gentle simmer for about 30 minutes.
  3. After the potatoes are softened, add cream and basil and continue to cook for another 15 minutes.
  4. Serve with some toasted sourdough and ENJOY!

 

 

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