Dinner · 45 min · spanish

Marmitako

This is the kind of Spanish dinner you’ll make on repeat — tuna steaks and potatoes, 45 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Tuna steaks
• 1.5 lb Potatoes
• 2 Red bell peppers
• 1 Onion
• 3 Tomatoes
• 4 cups Fish stock
• 2 Choricero peppers
• 4 cloves Garlic

Steps

1. Soak the choricero peppers in hot water 20 minutes, then scrape out the sweet red pulp — this is marmitako’s Basque signature.
2. Soften the onion, peppers, and garlic 10 minutes; stir in the choricero pulp and chopped tomatoes 5 more.
3. Add the potatoes in rough chunks — broken, not cut, so their edges release starch — and the stock.
4. Simmer 20 minutes until the potatoes are tender and the broth thickens naturally.
5. Add the tuna in large chunks for the final 5 minutes; it should be just opaque, never chalky.
6. Rest 5 minutes off the heat so the flavors settle.
7. Serve in deep bowls with crusty bread; Basque fishermen invented this on their boats, and it still tastes of the sea.

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