Got Canned Tuna? Make this Spanish-Style Tuna and Potato Stew

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Drain the tuna cans into a fine sieve over a bowl, keeping the oil, and gently flake the tuna to shed excess oil.
2. Roughly chop the onion, garlic and the red and green bell peppers into small bite-sized pieces.
3. Heat a stock pot over medium heat and add 3 tbsp (45 ml) of the reserved tuna oil.
4. Add the chopped vegetables and stir every 1 to 2 minutes; after 4 to 5 minutes, when they are lightly sautéed, add the white wine vinegar, sweet smoked paprika and hot smoked paprika and stir quickly.
5. Add the grated tomatoes, stir and let simmer.
6. Meanwhile, cut the potatoes into bite-sized pieces about 1/2 inch (1.25 cm) thick.
7. After 4 to 5 minutes, when the grated tomato has slightly thickened, add the potatoes and season with sea salt and black pepper. Stir, then add the vegetable broth and bay leaf, raise to high heat and stir gently.
8. When the stew reaches a boil, cover the pot and lower to low-medium heat.
9. Simmer for 20 minutes, then remove the lid. The potatoes are done when cooked through (a toothpick should pierce them easily). Gently mash a couple of potatoes with a potato masher to thicken the stew, then remove from the heat.
10. Serve in shallow bowls topped with some of the reserved tuna, black pepper and parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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