This is a similar recipe to marmitako1 , but with a lighter sauce, so you don’t need to eat it with a spoon. I like to serve it with French fries, but it also goes well with boiled potato, or with white rice.
Albacore tuna is one of the most exquisite oily fishes. It is incredibly versatile, you can use it in pintxos2, kebabs, tapas; as a first course in salads, sautéed vegetables, omelet, pasta and rice. It is also perfect as a main meal: you can use it in stuffing, in traditional stews, in fried dishes, or even in Asian delicacies such as sushi or tempura. But the most common way of preparing in Spain is in a casserole or stew. Very tasty, and ideal for dipping bread!
Many people mistake albacore tuna with red tuna. The albacore meat is tastier and it has a softer texture. The color is also different, albacore is much whiter, even more so than yellowfin tuna. It also has less fat than other types of tuna: yellowfin , for example, has 10% oil, where albacore only has 6%.
Directions to prepare the albacore tuna casserole:
- When you buy the albacore tuna, ask the fish merchant to cut pieces from the back. Have him cut slices about 1.5 to 2 inches thick. Wash the fish and cut it in 4 pieces, removing the bones and the skin. Set aside.
- Put the garlic clove in a mortar and crush, add the bay leaf, the parsley and a pinch of salt. Continue crushing until you get a paste. Rub the paste on the tuna, and let it sit for an hour.
- Finely chop the onions and the peppers. Peel the carrots and thinly slice them. Peel the squash and zucchini and cut them first into four lengthwise pieces, and then chop these pieces into about half an inch chunks.
- In a wide pot or casserole dish (even better if it is clay), add the oil and heat over high heat.
- When the oil is hot, fry the onions, carrots and peppers. After 5 minutes add the squash and zucchini. Add the wine and cook for about 5 more minutes over low heat until some of the water evaporates.
- When the vegetables start to brown, add the albacore tuna and cook for about 3-4 minutes with the vegetables. Add the canned tomato and cook it down for about 4-5 minutes.
- Leave everything cooking in the pot for about 10-15 minutes, over low heat. Taste and add more salt if needed.
- Peel the potatoes, and cut them the way you like most, make sure it releases the starch. I julienne them, but you can also dice them, they come really good too. Deep fry the potatoes. Once cooked, remove from the oil and drain the extra oil. Set aside. (On this occasion I chose French fries, but you can serve it with boiled potatoes and it is also very good.)
- Stir the pot occasionally so the ingredients don’t stick.
- Serve on a plate, with the French fries on the bottom and the tuna and sauce on top. Serve hot with a piece of bread, the sauce is really spectacular. And get ready to lick your fingers.
I recommend you to Galician white wines to accompany this recipe:
- Ladairo Godello (D.O. Monterrei.)
- Paco & Lola (D.O. Albariño)
1 A northern Spanish tuna and potato stew
2 Bite size sandwiches