Marmitako

🛒 Ingredients

• Fresh Tuna (Bonito del Norte or Albacore) 100 g · 144 kcal
• Potatoes 150 g · 115 kcal
• Onion 30 g · 12 kcal
• Green Bell Pepper 30 g · 6 kcal
• Garlic 3 g · 4 kcal
• Crushed Tomatoes 40 g · 8 kcal
• Extra Virgin Olive Oil 10 g · 88 kcal
• Sweet Paprika 2 g · 6 kcal
• Water 100 g · 0 kcal
• Fresh Parsley 2 g · 1 kcal

👨‍🍳 Instructions

1. Cut the tuna into 2-3 cm cubes; season lightly with salt. Peel and dice the potatoes into irregular, medium-sized pieces (pancaditas) to help them release starch.
2. Finely chop the onion and green bell pepper. Mince the garlic cloves.
3. Heat the olive oil in a large pot or Dutch oven over medium heat. Sauté the onion and green pepper until softened, about 8-10 minutes.
4. Add the minced garlic and sweet paprika, cooking for 1 minute until fragrant, being careful not to burn the paprika.
5. Stir in the crushed tomatoes and cook for another 5 minutes, allowing the sauce to thicken slightly.
6. Add the potatoes to the pot and stir to coat them with the sofrito. Pour in enough water to just cover the potatoes.
7. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the potatoes are tender but not mushy. Stir occasionally.
8. Add the tuna cubes to the pot and cook for only 3-5 minutes, or until just cooked through. Overcooking will make the tuna dry.
9. Season with salt to taste. Garnish with freshly chopped parsley before serving hot.