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Tuna and Potato Casserole

Source: The Heritage of Spanish Cooking
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Active Time:  25 Minutes
Total Time:  13 Hours
  Serves 4
The Basques have a great seafaring tradition. They also like eating well and are renowned as good cooks. Marmitako is the most popular dish among fishermen during the bonito season from October to June. It can be cooked perfectly even in a small oven on board, amid the swaying of the boat and the splashing of waves against the gunwale. On land the best accompaniment to marmitako is undoubtedly a good txacoli cider from Guetaria, served well chilled.
2 lb bonito tuna
3/4 cup olive oil
2 small onions, finely chopped
2 green bell peppers, seeded and chopped
1 lb potatoes, cut into chunks
4 dried red bell peppers, soaked for 12 hours
Tuna and Potato Casserole Recipe at
Remove the skin and bones of the bonito, then cut into chunks.

Heat the oil in a heatproof casserole and fry the onions and green bell peppers over low heat until they start to soften. Add the potatoes, fry gently, then add enough water to cover. Cook for 30 minutes.

Saute the bonito in a small amount of oil in a skillet. Transfer to the casserole, add a little salt and cook for 10 minutes. Puree the dried red bell peppers and add to the casserole. Check the seasoning, then remove from the heat and allow to rest for a few minutes. Serve hot.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 579
Sodium: 11mg
Fiber: 6g
Carbohydrates, Total: 40g
Protein: 60g
% Cal. from Fat: 31%
Fat. Total: 20g
Spotlight Recipe Review See all 2 reviews »

Rating: 1
by: Carol, MN Reviewed: 09/24/2011
Tuna and Potato Casserole
The ' time total' is stated as 13 HOURS!! This must include the time it takes to rent a boat and catch the tuna!!
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