Spicy Mexican Tuna and Potato Stew

Spicy Mexican Tuna and Potato Stew
Chef Brainy
What Started it all:
Tuna, Potato, tomato paste, slow cooker

(Excitedly mixing the ingredients in the slow cooker)


  • 1 lb tuna, cut into chunks
  • 4 potatoes, peeled and diced
  • 1 can tomato paste
  • Salt and pepper to taste
  • 2 cups water
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeño, diced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • Fresh cilantro for garnish


  1. In a slow cooker, combine the tuna, potatoes, tomato paste, water, onion, garlic, and jalapeño.
  2. Season with salt, pepper, cumin, chili powder, and paprika.
  3. Stir everything together to ensure the tuna and potatoes are coated with the spices.
  4. Cover and cook on low for 6-8 hours, or until the potatoes are tender and the tuna is cooked through.
  5. Once done, taste and adjust the seasoning if needed.
  6. Serve the spicy tuna and potato stew in bowls, garnished with fresh cilantro.

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