This stew is spicy and savory- perfect for a light summer dinner
1 10 oz can of tuna (low sodium or regular is fine)
10 oz green beans
10 oz spinach
7 cloves garlic
1 tablespoon sambal oelek
2 cups water (not shown)
Start by washing and trimming the green beans, then rinsing the spinach, then peeling and mincing the garlic.
Saute the spinach, garlic, and sambal oelek until the spinach is wilted and the garlic is lightly toasted.
Throw in the green beans towards the end, to keep them crisp, along with the drained tuna.
Finally, pour the water on top. Add salt to taste, and bring it to a boil.
Serve hot or cold.