Light marmitako with tuna and potatoes

Ingredients

For 1 serving

• Fresh tuna140 g
• Potatoes220 g
• Bell peppers0.5
• Onion0.5
• Chopped tomatoes100 g
• Fish stock300 ml
• Extra virgin olive oil8 g
• Paprikato taste
• Saltto taste

Contains: fish, celery,

In season: June – September

Method

1. Heat the fish stock in a small pan. Cut the onion and pepper (without seeds and pith) into roughly 1 cm dice. Peel the potatoes and break them into irregular chunks of about 3 cm by cutting partway in and snapping them with the knife: the starch they release thickens the broth.
2. Heat the oil in a pan over a medium heat and cook the onion and pepper for 6 minutes, until soft; add the paprika and stir for 30 seconds, then add the tomato pulp and cook for 2 minutes.
3. Add the potatoes and enough hot stock to cover them, salt and cook over a medium-low heat for 20 minutes, until the potatoes are tender and the broth has thickened.
4. Meanwhile cut the fresh tuna into cubes of about 3 cm and salt it lightly.
5. Add the tuna, cook for 2 minutes and turn off the heat; cover and leave to rest for 5 minutes: the residual heat cooks it, leaving it pink and tender.