Marmitako (Basque Tuna and Potato Stew)

• 2 tbsp Extra virgin olive oil
• 1 large Yellow onion
• 1 large Red pepper
• 3 cloves Garlic
• 2 tsp Sweet paprika
• 3 medium Tomato, ripe
• 800 g Yukon Gold potato
• 900 ml Fish stock
• 1 ½ tsp Fine sea salt
• 500 g Tuna steak

1. Prepare the vegetables: finely chop the onion, cut the red pepper into small pieces, and finely chop the garlic. Grate the tomatoes on a box grater into a bowl and discard the skins. Peel the potatoes and cut them into bite-sized chunks, then set aside.
2. Heat the olive oil in a large casserole over medium heat. Add the onion and red pepper with a pinch of the salt and cook for 8 to 10 minutes, stirring, until softened and sweet. Stir in the garlic and cook for 1 minute until fragrant.
3. Take the pan off the heat and stir in the sweet paprika so it does not catch. Return to a low heat, add the grated tomato and cook for 6 to 8 minutes until thickened and jammy. Stir often, scraping the base of the pan.
4. Add the potatoes, fish stock and the remaining salt, then bring to a gentle simmer. Cook for 20 to 25 minutes, partially covered, until the potatoes are tender and the broth has a rich body. If needed, simmer uncovered for a few minutes to reduce slightly.
5. Cut the tuna into large chunks. Stir the tuna into the stew and cook gently for 2 to 4 minutes, just until the outside turns opaque and the centre stays juicy. Remove from the heat and leave to stand for 5 minutes before serving.

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