Tuna and Potato Casserole

  • Active Time 25m
  • Total Time 13h
  • Rating ****

Serves 4

This traditional Basque dish has few ingredients but lots of flavor. Dried red bell peppers are the key.


  • 2 pounds bonito tuna
  • 3/4 cup olive oil
  • 2 small onions, finely chopped
  • 2 green bell peppers, seeded and chopped
  • 1 pound potatoes, cut into chunks
  • Salt, to taste
  • 4 dried red bell peppers, soaked for 12 hours


Remove the skin and bones of the bonito, then cut into chunks.

Heat the oil in a heatproof casserole or Dutch oven over low heat and fry the onions and green bell peppers 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 rehydrated 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.

RecID 1209

nutrition information per serving

579 calories; 20g total fat; 0mg cholesterol; 11mg sodium; 40g carbohydrates; 6g fiber; 60g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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