Marmitako (Fresh Tuna Stew)

Ingredients

• 1 tablespoon olive oil
• 1/2 cup finely chopped carrot
• 1 1/2 cups finely chopped onion
• 1/2 cup finely chopped seeded red bell pepper
• 2 tablespoons finely chopped seeded Anaheim chile
• 3 cups (1/2-inch) cubed peeled Yukon gold potato (about 1 pound)
• 2 garlic cloves, minced
• 1 bay leaf
• 1 1/2 cups canned vegetable broth
• 1/2 cup dry white wine
• 3/4 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons chopped fresh parsley
• 3/4 pound Yellowfin tuna, cut into 1/2-inch cubes

Preparation

1. Heat oil in a large Dutch oven over medium heat. Add carrot; cook 5 minutes, stirring occasionally. Add onion, bell pepper, and chile; cook 15 minutes or until vegetables are tender, stirring occasionally. Add potato, garlic, and bay leaf; cook 3 minutes, stirring frequently. Add broth, wine, salt, and red pepper flakes, stirring to combine; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potatoes are tender, stirring occasionally. Remove from heat. Discard bay leaf. Stir in parsley. Place 1/2 cup tuna into each of 4 bowls. Ladle 1 1/4 cups potato mixture into each bowl.