Tuna caught and cooked in the waters off Spain is the nicest to have passed my lips.
The overfishing of tuna in both the Atlantic and Mediterranean oceans is of great concern to politicians and environmentalists. Stiffer regulations are inevitable and with that, a reduction in the quantity of tuna being landed at places such as Santander.
But so long as they are allowed to land it, fisherman all over Spain will be able to provide markets, shops and restaurants with tasty tuna. Here's a recipe for a traditional Basque tuna stew.
- 800 grams of fresh tuna
- 125 ml of olive oil
- 2 onions peeled and diced
- 2 cloves of garlic peeled and minced
- 2 large green bell peppers, seeded and diced
- 2 ripe beef tomatoes, skinned and diced
- 4 large potatoes, peeled and diced
- 500 ml hot fish stock
- 1 tablespoon fresh parsley, chopped
Wash the tuna and pat it dry. Cut it into bite size pieces and season with the salt and pepper. Heat the olive oil in a cast iron pan or flameproof casserole. Sweat the onions and garlic in the olive oil until they are translucent. Add the bell peppers and sauté briefly. Add the tomatoes and potatoes. Pour in the fish stock. Simmer for 20 minutes until the vegetables are tender. Add the tuna pieces and fold them into the vegetables. Remove pan from heat and let the tuna cook through for 10 minutes. Season to taste with salt and pepper. Sprinkle the chopped parsley on top and serve straight from the pan.