Easy Basque Tuna Stew
Marmitako
Serves 8
This dish embodies the combination of flavour and pragmatism that is emblematic of Spanish food. The ingredients are combined but retain their individual flavours and the dish takes no more than 15 minutes of hands-on time. We have used 4’s here to keep it simple and easy to remember, so the recipe can be yours to make without a book to refer to. A red Crianza from El Duero, with its deep berries, makes a great match for the Marmitako.
3 lbs / 1.5 kg tuna
¼ cup / 60 ml olive oil
4 Vidalia onions, sliced
4 cloves garlic, diced
4 plum tomatoes – canned are fine, diced
4 large waxy potatoes, peeled and each cut into 8 pieces
1 bottle clam juice
1 cup water
Wash the tuna and cut it into chunks. If the tuna is very red, soak it in 4 cups / 1 litre of water with 1 tbsp of salt for 15 minutes. If the tuna is pale pink, simply wash it.
In an ovenproof casserole, sauté the onions and garlic until they are translucent. Add the tomatoes and fry for 5 minutes until the tomato has changed colour and is a deeper red.
Add the potatoes, clam juice and water. Simmer for 15 minutes until the potatoes are just tender.
Remove from the heat, add the tuna and cover for 10 minutes.
Serve directly from the casserole at the table.