Marmitako: Basque Tuna Stew

Ingredients

• 1.5 lb Albacore or yellowfin tuna steaks
• 1 lb Waxy potatoes (e.g., yukon gold)
• 1 large Red bell pepper
• 1 medium Yellow onion
• 1 can (14.5 oz) Canned crushed tomatoes
• ¾ cup White wine (or dry vermouth)
• 3 tbsp Olive oil

Instructions

1. 1

   Cut potatoes into 1-inch cubes. Dice bell pepper and onion into 1/2-inch pieces. Pat tuna dry.

2. 2

   Heat olive oil in a heavy pot over medium-high until shimmering, about 90 seconds.

3. 3

   Season tuna generously with salt and pepper. Sear 2 minutes per side without moving—edges opaque, center still rare.

4. 4

   Transfer tuna to a plate. Add onion and bell pepper to pot; cook 4 minutes until softened.

5. 5

   Add potatoes and stir for 1 minute until coated with oil. Pour in wine and crushed tomatoes.

6. 6

   Bring to a simmer. Cook 15 minutes until potatoes are nearly tender.

7. 7

   Cut tuna into 1.5-inch chunks. Nestle into the stew. Simmer 3 minutes until tuna is cooked through.

8. 8

   Taste and season with salt and pepper. Serve hot in bowls.

Tools you’ll need

• cutting board
• chef's knife
• 5-quart heavy pot or Dutch oven
• wooden spoon
• tongs
• bowls

More recipes like this

• 

  Black Pudding and Eggs

  15 min

• 

  Scottish Oat Porridge with Berry Compote

  20 min

• 

  Seared Bistec Tacos

  15 min

• 

  Beef Souvlaki with Lemon & Oregano

  35 min