Name: Marmitako (Basque Tuna & Potato Stew)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 600 g fresh tuna loin, in 3 cm cubes; 800 g potatoes, broken into chunks ('marcate'); 1 onion, finely chopped; 2 green peppers, chopped; 2 ripe tomatoes, grated; 2 garlic cloves, chopped; 1 tbsp sweet paprika; 100 ml olive oil; Salt; A piece of guindilla or chili (optional)

Instructions

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1Soften the onion in the oil slowly, 15 minutes. Add green pepper, then garlic.

2Sprinkle the potatoes with salt as you break them ('marcar' = they release starch to thicken). Add paprika off the heat, then tomato; cook 5 minutes.

3Cover with water and simmer 20 minutes until the potatoes are creamy and the broth thickened.

4Add the tuna cubes, cook just 3-4 minutes — they must stay juicy. Rest 5 minutes.

Chef's Tip

Break the potatoes with a knife tip instead of cutting them: rough edges release starch that thickens the broth naturally.

More tips ↓

Add the paprika off the heat — it burns and turns bitter in hot oil.
Add the tuna for the last 3-4 minutes only; overcooking turns it dry and chalky.

Marmitako (Basque Tuna & Potato Stew)

Ingredients

Instructions

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