This recipe was published many years ago in the great Spanish blog Ondakin. It’s a family recipe (from the blog’s author’s mother) so I follow it without changing a comma. It’s a nice summer dish for cooler climates or even hotter ones if you don’t mind sweat running down your forehead.
- 1/2 kilo of tuna
- 1/2 kilo floury potatoes, cut into chunks
- 2 carrots, sliced
- 1 Italian green pepper, sliced
- 1 choricero pepper (or any sweet non-smoked dried chilli)
- 2 medium oniones, finely diced
- 1 garlic clove, chopped
- 2 ripe tomatoes
- 1/2 cup white wine
- Cover the choricero pepper or dried chili with boiling water and let it soften.
- Gently cook the onions in olive oil until traslucent. Then add carrots, peppers and garlic.
- Keep cooking for a couple of minutes and add peeled, seeded and choped tomatoes and white wine. Cook until the alcohol evaporates.
- With a rounded knife scrap the flesh of the chorizero pepper and mash into a pulp. Add to the pot.
- Add potatoes. The best way to make chunks is with a fork, sticking a fork in it and twisting it until a piece breaks apart. The potatoes will thicken the sauce better than clean cut with a knife.
- Add water and cook for half an hour, until the broth is slightly thickened.
- Add tuna, cover, and cook for 5 minutes over low heat. Do not overcook or you risk drying out the fish.