Marmitako is a simple fisherman’s dish, from the Basque provinces along the border of Northern Spain, made using Tuna or bonito. Serve with a crisp white wine, such as Portuguese vinho verde.


3 tablespoons Olive oil
1/2 medium Onion, sliced
2 Garlic cloves finely chopped
4 Plum tomatoes, seeded and chopped
1/4 cup Drained capers
4 All-purpose potatoes, peeled & cut into 1/2 inch slices
2 cups Chicken broth
1 pound Fresh tuna, cut into 4 pieces
Salt & black pepper


1. Preheat the oven to 400*F
2. In a medium sized skillet, heat 2 TBSP of the oilover med. high heat. Add the onion and cook, stirring occasionally, for 3 – 4 minutesuntil soft. Add the garlic and tomatoes and cook, stirring occasionally, for about 10 minutes, until the tomatoes are soft. Stir in the capers.
3. Meanwhile, arrange the potatoe slices in the bottom of a 12 1/4 inch cazuela or other shallow heatproof dish, overlapping the slices.
4. Spread the tomato and onion mixture over the potatoes. Pour over the broth.
5. Place cazuela in the oven and bake for about 20 minutes, until the potatoes are almost cooked. Sprinkle the tuna slices lightly with the salt and pepper to taste. Place on top of the potatoesand bake for 5 – 8 minutes, until the tuna is opaque throughout. Adjust the seasoning if necessary.
6. Serve hot or at room temperature.
Credit: Foodista

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