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Basque Marmitako

Method

  • Heat a little oil in a large heavy-bottomed pan and gently sauté the capsicums, potatoes, onion, chillies and garlic until tender. 
  • Add the paprika and briefly cook to toast, continually stirring. 
  • Then add the wine, tomatoes, 1 cup stock and seasonings. Stir well and gently cook for about 20 mins until reasonably thick and the potatoes are tender, adding more stock if needed. 
  • Add the tuna with the parsley and gently toss for about 2 mins until the tuna has changed colour. 
  • Serve with steamed rice on the side.

Ingredients

  • olive oil
  • ½ large green capsicum, cored, seeded & diced
  • ½ large yellow capsicum, cored, seeded & diced
  • 8 chats (baby potatoes), peeled & quartered
  • 1 medium onion, chopped
  • 2 small red chillies, seeded & chopped
  • 2 garlic cloves, crushed
  • 1 heaped tbsp smoked or normal paprika
  • ½ cup dry white wine
  • ½ can diced tomatoes
  • 1-2 cups chicken or fish stock
  • sea salt & freshly ground pepper
  • 700 gm fresh tuna, cubed
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm