A friend makes a great cioppino (aka shellfish stew Provencale), but the ingredients are pricey and the process is time-consuming. I took her recipe and created the quick and easy version, which is still pretty great. Because it's a poor man's dish, all of the ingredients are suggestions, not requirements. I like strong flavors, so where I say a dash or splash, I'd use a heavy hand.
2 cans of tuna, or any fish you have.
1 14.5 oz (411 g) can of diced or crushed tomatoes
1 or 2 onions, chopped
olive or other oil
several cloves of garlic or a dash of garlic powder
a dash of cayenne or paprika or any red pepper
a dash of thyme
a bay leafa splash of lemon or orange juice
a dash of black pepper
a cup of white wine
1 Saute vegetables, preferably in olive oil, with your spices.
2 Add wine and tomato and bring to a boil.
3 Add the fish.
4 Simmer for twenty minutes or so if you've got the time, though you can eat it as soon as you're sure the fish is cooked. (Or put it in the refrigerator to eat later. The longer it sits, the more the flavors mature.)