Marmitako de Bonito ó Atún Fácil y Jugoso

tuna

🥗Healthier: sardines

💰Cheaper: canned tuna

Sardines are rich in omega-3s and often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable with a neutral flavor.

Remove skin and bones from the tuna, cutting it into slices.

Dissolve 1 tablespoon of salt in 1 liter of water.

Place the tuna in a bowl and cover it with the salted water. Refrigerate for 45 minutes.

Wash and cut the onions in half, then into small squares.

Wash the bell peppers, remove the inner filaments, cut into quarters, then into small squares.

Mince the garlic into small pieces.

Prepare the tomatoes by chopping them.

Heat a pot over medium heat without any oil. Once heated, add 4-5 tablespoons of extra virgin olive oil.

Add minced garlic to the pot and sauté for 1 minute until fragrant.

Add the chopped onions and sauté until translucent, about 5-10 minutes.

Once the onions are translucent, add the chopped bell peppers with a pinch of salt and cook for another 5-10 minutes, stirring occasionally.

Add the chopped tomatoes with a pinch of salt and cook for another 10 minutes or until the tomatoes lose all their water.

Peel and wash the potatoes, then cut them to release starch for thickening the sauce.

Once the tomatoes have lost their water, add 1 teaspoon of paprika and the chili pepper, sauté for 1 minute.

Add the potatoes to the pot with a pinch of salt and mix well with the tomato mixture, cooking for a couple of minutes.

In a separate pot, heat the brandy slightly to flambé it.

Carefully ignite the brandy and pour it over the potatoes, allowing the flame to burn out.

Once the flame has extinguished, add the broth to cover the potatoes and bring to a boil.

Skim off any foam from the surface as it boils.

Cover the pot and let it simmer for 20-25 minutes on low heat, stirring occasionally, and add a sprig of fresh parsley.

After 15 minutes, taste and adjust salt if necessary.

Once the potatoes are tender, drain the tuna and add it to the pot carefully, integrating it with the potatoes.

Bring to a boil again, then cover and turn off the heat, letting it cook with residual heat for 3-5 minutes.

Serve immediately, garnished with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens