This Spanish-Style Tuna and Potato Stew, known as Guiso de Atún en Conserva con Patatas, is what simple and delicious food is all about. We’re talking a ton of flavors, easy to make and all done in a little over 40 minutes. Serve it next to a crunchy baguette and a bottle of Spanish red wine from Ribera del Duero for a complete meal.
To make this recipe, I used Spanish canned tuna in olive oil. You can also use canned tuna in water. However, I did use the olive oil from the tuna to sauté the vegetables. If you use tuna in water, just use regular olive to sauté the ingredients.
For the vegetables, I used a combination of onion, garlic, red bell pepper and green bell pepper. You can mix it up and use whatever vegetables you want or whatever you have on hand. As for the liquid, I used homemade vegetable broth. However, you can also use chicken broth or even fish broth.
TIPS & TRICKS to Make this Recipe: This stew will hold for up to 3 to 4 days in the fridge and freeze for up to 3 months in an airtight container. Just add in some liquid when reheating if it’s too thick.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN OLIVE OIL
SPANISH PAPRIKA (25% OFF Your Order if you Purchase from this Link)
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Watch the Video Below on How to Make this Spanish-Style Tuna and Potato Stew
Spanish-Style Tuna and Potato Stew
Ingredients
- 2 cans tuna in olive oil 4 oz / 110 grams each
- 1 onion
- 4 cloves garlic
- 1 green bell pepper
- 1 red bell pepper
- 1 tbsp white wine vinegar 15 ml
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 1/2 tsp hot smoked Spanish paprika 1.25 grams
- 2 tomatoes (finely grated)
- 3 potatoes (peeled) 1 1/2 lbs / 750 grams
- 3 cups vegetable broth 720 ml
- 1 bay leaf
- sea salt & black pepper
- fresh parsley for garnish
Instructions
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Drain the cans of tuna into a fine sieve with a bowl underneath, gently flake the tuna to remove any excess oil, roughly chop the onion, roughly chop the garlic and cut the red & green bell peppers into small bite-sized pieces
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Heat a stock pot with a medium heat and add in 3 tbsp (45 ml) of the reserved olive oil from the canned tuna
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After a couple of minutes add in the chopped vegetables, mix every 1 to 2 minutes so everything evenly sautes, after 4 to 5 minutes and the vegetables are lightly sauteed, add in the vinegar, sweet smoked paprika and hot smoked paprika, quickly mix together, then add in the grated tomatoes, mix together and then simmer
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In the meantime, cut the potatoes into small bite-sized pieces that are 1/2 inch thick (1.25 cm)
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After 4 to 5 minutes and the grated tomato has slightly thickened, add in the chopped potatoes and season with sea salt & black pepper, mix together, then add in the vegetable broth and bay leaf, turn it up to a high heat and give it a gentle mix
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Once it comes to a boil, place a lid on the stock pot and lower to a low-medium heat
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After simmering the stew for 20 minutes remove the lid, at this point the potatoes should be cooked through (you can always pierce them with a toothpick to ensure they are done), using a potato masher, gently mash down on the stew to break a couple of the potatoes apart, this is to help thicken the stew, then remove from the heat
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Transfer into shallow bowls, top off with some of the reserved canned tuna, black pepper and fresh parsley, enjoy!
Recipe Notes
Get the Spanish Paprikas I used to make this Recipe (25% OFF Your Order if you Purchase through this Link)
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