It am sure it is no coincidence that the last blog post is about the same age as Zayn and Violet! Tonight I find myself with a lull in the toddler fray to post this lovely dish we had in San Sebastian, Spain. This recipe is adapted from The Basque Table. The original recipe calls for Biscayne sauce, but that is a pain to make and it says you can substitute paprika. I used La Dalia agridulce smoked paprika.
1/3 c. olive oil
1 large onion, diced
2 green peppers, sliced into strips
4-5 Yukon gold potatoes, cut into large-ish bite sized pieces
1-2 Tbsp. smoked paprika
2 cloves garlic, crushed
1 Tbsp. tomato paste
1 lb. ahi tuna, cut into bite-sized pieces
3-4 c. chicken broth
salt to taste
Heat the oil in a cast iron pot. Add the onions and saute 5 minutes until starting to become translucent. Add the pepper strips and cook for 3 minutes. Add the smoked paprika, garlic, and tomato paste and stir to combine, cooking for 1 minute more. Add the potatoes and broth to just cover them. Bring to a boil, then reduce to a simmer for 15 minutes or until fork tender. Add the tuna and stir in, simmering for only 1-2 minutes more or until just barely cooked. Salt to taste. Simple as that!
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| Delicious and simple: a true 30-minute-meal. |
1/3 c. olive oil
1 large onion, diced
2 green peppers, sliced into strips
4-5 Yukon gold potatoes, cut into large-ish bite sized pieces
1-2 Tbsp. smoked paprika
2 cloves garlic, crushed
1 Tbsp. tomato paste
1 lb. ahi tuna, cut into bite-sized pieces
3-4 c. chicken broth
salt to taste
Heat the oil in a cast iron pot. Add the onions and saute 5 minutes until starting to become translucent. Add the pepper strips and cook for 3 minutes. Add the smoked paprika, garlic, and tomato paste and stir to combine, cooking for 1 minute more. Add the potatoes and broth to just cover them. Bring to a boil, then reduce to a simmer for 15 minutes or until fork tender. Add the tuna and stir in, simmering for only 1-2 minutes more or until just barely cooked. Salt to taste. Simple as that!
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