Name: Marmitako (Fresh Tuna Stew)
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; ½ cup finely chopped carrot; 1 ½ cups finely chopped onion; ½ 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 ½ cups canned vegetable broth; ½ cup dry white wine; ¾ teaspoon kosher salt; ¼ teaspoon crushed red pepper flakes; 2 tablespoons chopped fresh parsley; ¾ pound Yellowfin tuna, cut into 1/2-inch cubes

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.

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Marmitako (Fresh Tuna Stew)

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