MARMITAKO de ATÚN, Receta tradicional que me enseñó un viejo marinero.

Heat the olive oil in a large pot over medium heat.

Add the chopped onion and garlic, sauté until translucent.

Stir in the red and green bell peppers, cooking for another 5 minutes.

Add the diced potatoes and cook for 5 minutes, stirring occasionally.

Pour in the canned tomatoes and fish stock, then add the paprika and cayenne pepper.

Bring the mixture to a boil, then reduce heat and let it simmer for about 15 minutes, or until the potatoes are tender.

Add the tuna chunks to the pot, cooking for an additional 5-7 minutes until the tuna is cooked through.

Season with salt and black pepper to taste.

Remove from heat and let it rest for a few minutes before serving.

Garnish with fresh parsley before serving.

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