Marmitako — Tuna & Potato Stew
A Basque fishing-boat classic: tender potatoes, seared tuna, and crispy peppers in a briny, garlicky broth. Cooked in one pot in under 20 minutes with no fuss.
- Total time
- 22 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 1.5 lb fresh tuna steak (sushi-grade or very fresh)
- 1 lb waxy potatoes (yellow or red), unpeeled
- 1 whole red bell pepper
- ½ cup white wine (or dry vermouth)
- 2 cups fish or seafood stock (or water with 1 tsp salt)
- ½ cup piquant green olives, halved
- 2 tbsp fresh parsley, chopped (optional garnish)
Instructions
- 1
Cube potatoes into 1-inch pieces (leave skin on). Slice bell pepper into 1-inch strips. Pat tuna dry.
- 2
Heat 2 tbsp olive oil in a large pot over medium-high heat until it shimmers, ~90 seconds.
- 3
Sear tuna 2 minutes per side without moving — surface should look caramelized, inside still rare. Remove to a plate.
- 4
Add potatoes and peppers to the same pot, stir 2 minutes until peppers soften slightly, then add minced garlic (1 clove).
- 5
Pour in white wine, scrape up any browned bits, then add stock and olives. Simmer 8 minutes until potatoes are just tender.
- 6
Slide tuna back in, breaking it into large chunks. Simmer 2 more minutes until tuna is cooked through but still juicy.
- 7
Taste and season with salt and pepper. Ladle into bowls, scatter parsley on top, and serve hot.
Tools you’ll need
- large heavy-bottomed pot (4-quart minimum)
- cutting board
- knife
- wooden spoon or spatula
- measuring cups
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