BASQUE TUNA & POTATO CASSEROLE

Basque Tuna & Potato Casserole image

Provided by magpie diner

Categories Tuna

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

2 lbs fresh tuna
5 tablespoons olive oil
1 onion, diced
4 garlic cloves, chopped fine but not minced
2 green peppers, diced
2 large tomatoes, seeded and diced
1 teaspoon paprika
1 fresh chili peppers or 1 pinch cayenne
1/2 teaspoon sea salt (or to taste)
1/4 teaspoon pepper
2 lbs potatoes, peeled and sliced
water
1/2 cup white wine (optional)
2 tablespoons fresh parsley, minced (optional)

Steps:

Cut the fish into large, chunky pieces (about 1 1/2 inch squares).
Heat the olive oil in a large stove-top safe casserole dish or pot. (I'd use a nice heavy cast iron pot). Add in the onion, garlic, peppers and tomatoes and fry over a low heat for about ten minutes.
When the onion is looking cooked, add the paprika, cayenne, salt and pepper and cook for another few minutes.
Add in the potatoes then add just enough water to cover the potatoes and veggies. Bring up to a gentle boil.
When the potatoes are nearly done, add in the tuna and the white wine and cook for a further 15 minutes All depending you may need to add a little more liquid if it's drying up, or let some cook off if it's too runny. Garnish with the parsley if using.
Serve with crusty bread and a salad!