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Marmitako Basque Tuna Stew with Peppers and Potatoes

To save time, you can pulse the onion, peppers, and garlic in a food processor to finely chop.
Total Time 35 minutes
Servings 4


  • 3 tablespoons olive oil divided
  • 1 1/4 pounds tuna steak cut into 1-inch cubes
  • Sea salt
  • 1 sweet onion Spanish or Vidalia, finely diced
  • 1 red bell pepper ribs and seeds removed, finely diced
  • 1 poblano pepper ribs and seeds removed, finely diced
  • 1 jalapeno or fresno chile pepper ribs and seeds removed, minced
  • 2 large garlic cloves minced
  • 1/2 teaspoon red chile flakes
  • 1 large tomato diced
  • 1 large russet potato about 1 pound, peeled and cut into 1-inch cubes
  • 3 cups fish stock or water
  • 2 tablespoons finely chopped parsley


  • Heat 1 tablespoon of the oil in a large heavy bottomed saucepan or Dutch oven. Season the tuna with salt and sear it in batches over high heat until browned on at least two sides, about 2 minutes total. Remove to a plate.
  • Add the remaining oil and the onion, peppers, garlic, chile flakes, and 1 teaspoon salt. Saute over medium heat until the vegetables are very soft but not browning, about 10 minutes. Stir in the tomatoes and potatoes. Cover with the stock or water and bring to a boil. Turn the heat down to medium-low and simmer until the potatoes are tender and the broth has thickened, about 15 to 20 minutes. Taste for seasoning and add more salt as necessary.
  • Stir in half the parsley and the tuna. remove from the heat and let stand 3 minutes, until the tuna is heated through and just barely cooked.
  • Serve the stew in bowls and garnish with the remaining parsley.


Serving: 4g