- 1 stick of celery, finely chopped
- 1 small onion
- 1 garlic clove
- 1 can pelati tomatoes
- approximately 400 g tuna chopped into cubes
- 1 medium kohlrabi, chopped into the same small cubes as the fish, and blanched in salty water
Instead of tuna, you can use hake, catfish, or trout. Fry onion, garlic and celery on little oil and a lot of water. Then add tuna and let to get a bit of golden color from all sides, then add kohlrabi, leave for one minute, and tomato you previously chopped. When start boiling, reduce temperature and let cook on low heat some ten minutes. Add salt and other spices per your taste such as oregano and at the end add chopped parsley.