Marmitako (Basque Tuna And Potato Stew) Recipe

• 1.5 lbs fresh tuna, cut into 1-inch cubes
• 2 large Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 1 large yellow onion, finely chopped
• 1 large green bell pepper, diced
• 1 large red bell pepper, diced
• 2 cloves garlic, minced
• 2 medium ripe tomatoes, peeled, seeded, and chopped
• 1/2 cup dry white wine
• 3 cups fish stock (preferably homemade or high-quality)
• 1/4 cup extra-virgin olive oil
• 1 teaspoon smoked Spanish paprika (pimentón de la Vera)
• 1 bay leaf
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon sea salt (plus more to taste)
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 tablespoon chopped fresh flat-leaf parsley (plus extra for garnish)
• Zest of 1 lemon
• 1 tablespoon sherry vinegar

Marmitako Instructions

1. Pat the fresh tuna cubes dry with paper towels, season lightly with a pinch of sea salt and black pepper, and set aside in the refrigerator until ready to use.
2. Peel and cut the Yukon Gold potatoes into 1-inch chunks, then place them in a bowl of cold water to prevent browning until needed.
3. Finely chop the yellow onion, dice both the green and red bell peppers, mince the garlic, and peel, seed, and chop the tomatoes.
4. Heat the extra-virgin olive oil in a large heavy pot over medium heat. Add the chopped onion and sauté for 3 minutes until softened. Stir in the diced green and red bell peppers and continue to cook for another 5 minutes, stirring occasionally, until the vegetables are tender.
5. Add the minced garlic and cook for 1 minute, then stir in the chopped tomatoes and cook for 3 minutes until the tomatoes begin to break down.
6. Sprinkle in the smoked Spanish paprika and cayenne pepper (if using), and stir well to coat the vegetables. Pour in the dry white wine and cook for 2 minutes, scraping up any browned bits from the bottom of the pot.
7. Drain the potatoes and add them to the pot along with the bay leaf. Stir to combine with the aromatics.
8. Pour in the fish stock and bring the mixture to a gentle boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the potatoes are just tender when pierced with a fork.
9. Remove the pot from the heat and discard the bay leaf. Taste and adjust seasoning with sea salt and black pepper as needed.
10. Add the tuna cubes to the simmering stew, gently stirring to submerge them. Simmer uncovered for 3-4 minutes, just until the tuna is opaque and cooked through but still tender.
11. Stir in the chopped parsley, lemon zest, and sherry vinegar. Taste and adjust seasoning again if necessary.
12. Remove the pot from the heat and let the marmitako rest, covered, for 5 minutes to allow the flavors to meld before serving. Garnish with extra parsley before serving.