Spanish-inspired Tuna Stew

2 t cooking oil
3 t cooked bacon bits, divided
1/2 small onion, diced
1/2 green pepper, diced
1 can artichoke hearts, chopped coarsely (not marinated)
1 chicken bouillon cube
2 t smoked paprika
1 can diced tomatoes
3-4 cloves garlic, minced
1 foil package tuna

Heat the oil and saute the onion, pepper, and 1 t of bacon together. When the onion and pepper are soft, add the artichoke hearts with their liquid, the bouillon cube, paprika, and tomatoes with their liquid. Simmer for 5-10 minutes to combine flavors. Stir in the garlic and tuna and heat through. Remove from heat and serve in two bowls. Sprinkle 1 t of bacon bits on each serving.

Makes 2 250-calorie servings.