Tuna & Tomato Spanish Stew

Time to Table15 min

An exquisite and delectable repas.

This recipe has been created by Chef Erica Karbelnik, Top Chef Canada’s season 9 winner!


1 can (85 g) Clover Leaf® Flaked Light Tuna - Tomato and Onion
2 Vine ripe tomatoes, diced
¼ Red onion, sliced
2 cloves Garlic, sliced thinly
½ cup Pimento stuffed olives, sliced
½ can (270 mL) Chickpeas, drained
2 tbsp Spanish smoked paprika
3 tbsp Sherry vinegar or red wine vinegar
4 tbsp Olive oil
¼ cup Parsley, chopped
¼ cup Roasted red pepper, diced
3 slices Sourdough bread


  1. Heat 2 tbsp of olive oil in a pan on medium high heat.
  2. Add in chopped tomatoes and cook down for 2 minutes.
  3. Add garlic and red onion. Saute until fragrant and translucent. Add in the chickpeas, red pepper, paprika and olives, and combine.
  4. Spice the toast for about 30 seconds.
  5. Deglaze the pan with sherry vinegar and add Clover Leaf Flaked Light Tuna – Tomato and Onion. Cook for an additional 4 minutes until chickpeas are soft and there is not a lot of liquid.
  6. Season with parsley. Serve with some toasted sourdough.

This recipe has been created by Chef Erica Karbelnik, Top Chef Canada’s season 9 winner! 


per serving
% Daily
Fat23 g31%
Saturated Fat3 g
Trans Fat0 g
Saturated + Trans13%
Carbohydrate41 g
Fibre7 g25%
Sugars8 g8%
Protein14 g
Cholesterol10 mg
Sodium810 mg35%
Potassium400 mg9%
Calcium75 mg6%
Iron4.5 mg25%

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