- 1-1/2 lb Potatoes.
- 1-1/3 lb Tuna fillets.
- 2 Red onions.
- 2 Garlic cloves.
- 1 Bay leaf.
- 3 Green peppers.
- Pulp of 2 nora peppers.
- 1 Tablespoon sweet paprika.
- ½ Tablespoon cayenne pepper.
- Mild olive oil 0.4°
- Salt, white pepper.
- Fish stock.
Peel potatoes. Make a small cut in each potato and then break it open the rest of the way. This way the starch will be released into the cooking liquid resulting in a thicker broth.
Chop onions, garlic, and peppers into a very fine brunoise.
Slice tuna into 1”cubes.
Heat a dash of olive oil in a Stainless steel Magefesa pan. Cook onion, peppers and garlic in the oil until soft.
Add potatoes and sauté for a few minutes over high heat. Stir in the sweet and spicy paprika.
Cover with the fish broth, then add the bay leaf, the nora pepper pulp, salt and white pepper.
Cook over low heat until potatoes are tender. Remove from heat and add the tuna pieces.
Let stand for 20 minutes prior to serving.
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