Serves 6


  • Olive Oil, 2 tablespoons
  • Red Pepper (Paprika), 2 tablespoons
  • Salt, 1 teaspoon
  • Fresh Tuna Steak, 500 grams (cubed, about 1 inch)
  • Red Onion, 1 (cut into large chunks)
  • Minced Garlic, 1 tablespoon
  • Pepper, 1 teaspoon
  • Tomatoes, 2 (diced, with skin on)
  • Potatoes, 2 (diced, skinless)
  • Bell Peppers, 2 (cut into large chunks)
  • Chicken Stock, about 700ml
  • Corn Starch Solution, to taste or preference
  • Chopped Green Onions, to garnish


  1. In a 3.0L Thermos® Shuttle Chef® inner pot, add olive oil, red pepper, salt and tuna cubes. Mix well, cover the inner pot, and refrigerate it for 1 hour marination.
  2. After 1 hour, add red onions, minced garlic, pepper, tomato dices, potato dices and bell peppers to the marinated tuna cubes.
  3. Add chicken stock (about 700ml) and fill till it covers all ingredients. Bring all contents to a boil and let it simmer for 5 minutes.
  4. After 5 minutes, cover inner pot with lid and transfer it into the Shuttle Chef outer pot. Let it sit aside to continue cooking for at least 2 hours.
  5. After 2 hours, remove and set aside the cooked ingredients in a serving bowl. Strain the remaining gravy into another inner pot or a cooking pot.
  6. Bring the strained gravy to a boil and add corn starch solution. Mix well until the sauce thickens.
  7. Before serving, pour the sauce over the cooked ingredients. Garnish with chopped green onions.


  • This recipe is based on using a Thermos® Shuttle Chef® TCRA-3000. You may adjust the ingredient quantities based on the capacity of the Shuttle Chef®.


Photos and recipe courtesy of Thermos Singapore team.