Corn stew with peppers and tuna

Ingredients for 4 servings:

• 2 cans of tuna, in its own juice, 185 g each
• 2 cans of corn, 340 g each
• ½ liter broth
• 3 tbsp lemon juice
• 1 onion(s), finely chopped
• 1 garlic clove(s), finely chopped or
• 1 pinch of garlic powder
• 2 red bell peppers, diced
• 30 g butter
• 1 tsp paprika powder
• salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Sauté the onion and garlic clove in the butter. Add the tuna and sweetcorn along with the stock and heat through. Season with paprika, lemon juice, salt, and pepper, and cook for about 3 minutes. Finally, add the bell peppers and season again. I add the bell peppers last because I find them too weak otherwise. If you prefer, you can also sauté them with the onions at the beginning.