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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe is loosely based on a Basque tuna soup called marmitako, a fisherman?s dish with simple origins. Fresh albacore tuna from North America are often lower in environmental contaminants than other types of tuna and the most eco-friendly choice. From the NYT Recipes for Health. Ingredients:
2 tablespoons extra virgin olive oil |
2 medium onions, finely chopped |
4 garlic cloves (to taste), minced |
2 anchovy fillets, rinsed |
4 large green bell peppers, cored, seeded and chopped (or use a combination of green bell peppers and red bell peppers) |
1 teaspoon chili powder (medium-hot) |
1 tablespoon sweet paprika |
14 ounce chopped tomatoes with juice |
1 freshly ground pepper (and salt to taste) |
1 pound red potatoes, diced |
1 quart water |
1/2 cup dry white wine |
1/4 teaspoon red pepper flakes (or a pinch of cayenne) |
1 1/2 pounds tuna steaks (preferably from domestic or canadian fisheries), skin and blood lines removed, cut in 3/4 inch cubes |
2 tablespoons chopped fresh parsley (optional) |
Directions:
1. Heat the oil in a large, wide-lidded pan or Dutch oven over medium heat, and cook the onions until they begin to soften, about three minutes. Add the garlic and the anchovy fillets, and stir together for about a minute until fragrant, breaking and mashing the anchovy fillets with your spoon. Add the bell peppers, and cook, stirring, for about five minutes until the peppers have softened. Stir in chili powder, paprika, red pepper flakes or cayenne, and tomatoes. Season with salt and pepper, and bring to a simmer. Reduce the heat to low, cover and cook slowly, stirring every five to 10 minutes for 30 minutes.
2. Add the potatoes, water, wine and salt and pepper to taste. Bring to a boil, reduce the heat to low, cover and simmer for 30 minutes or until the potatoes are tender and the mixture is fragrant. Taste and adjust seasonings.
3. Add the tuna and parsley, and simmer for five to eight minutes until the tuna is just cooked through but still moist. Taste, adjust seasonings and serve.
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