Tuna and potato marmitako
This Basque stew combines tender potatoes, green pepper, choricero pepper pulp and tuna cubes added near the end.
Active time35 min
Cooking1 h
Total1 h 30 minResting : 5 min
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Ingredients
- 8 g garlic
- 200 g onions
- 10 g fresh parsley
- 300 g green bell pepper
- 800 g waxy potatoes
- 20 g jarred mild choricero pepper pulp
- 600 g raw albacore tuna without skin or bones
- 700 ml water
- 40 ml olive oil
- 4 g fine salt
- 300 g canned chopped tomatoes with their juice
Preparation
Wash and deseed the pepper. Peel the potatoes, the onions and the garlic. Chop the onion and garlic. Wash and finely dice the pepper. Cut the potatoes into pieces about 3 cm across: cut partway, then snap the last bit of flesh with the knife to release some starch. On a separate board, cut the tuna into cubes about 2.5 cm across and refrigerate.
8 g garlic200 g onions300 g green bell pepper800 g waxy potatoes600 g raw albacore tuna without skin or bones- knife
- vegetable board
- fish board
- container
Heat the oil in a casserole. Soften the onion over medium heat for 5 min, add the pepper and garlic and cook for 10 min, stirring. Stir in the tomatoes with their juice and the choricero pulp and cook for another 5 min.
20 g jarred mild choricero pepper pulp40 ml olive oil300 g canned chopped tomatoes with their juice- casserole
- spoon
Add the potatoes, measured water and salt. Bring to a gentle simmer, cover and cook for about 25 min until a knife tip passes easily through the pieces. Stir gently halfway through. The sauce must retain liquid. Uncover to reduce only if excessively watery.
700 ml water4 g fine salt- casserole
- lid
- spoon
- knife
Add the tuna cubes and gently submerge them in the sauce. Cover and simmer for about 5 min: the flesh must be opaque at the centre. Check a large cube reaches 75 °C for 30 s with a thermometer. Cook longer if necessary. Remove from the heat and rest covered for 5 min. Wash and chop the parsley and scatter over to serve.
10 g fresh parsley- casserole
- lid
- spoon
- thermometer
- knife
- board
Allergens
- Fish
Composition to check for: Celery, Crustaceans, Eggs, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration