Basque tuna stew

serves 4
ingredients
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, chopped
200g/7oz canned chopped
plum tomatoes
700g/11/2lb potatoes, cut into
5cm/2in chunks
3 green peppers, seeded and
roughly chopped
900g/2lb fresh tuna, cut into chunks
salt and freshly ground black pepper

• Heat the olive oil in a saucepan over a low heat. Add the onion and
cook for 8–10 minutes until soft and golden. Add the garlic and cook for
a further 1 minute. Add the tomatoes, cover and simmer for about
30 minutes until thickened.
• Meanwhile, mix together the potatoes and peppers in a large clean
saucepan. Add 300ml/10fl oz water, which should just cover the
vegetables. Bring to the boil over a medium heat, and simmer for
15 minutes until the vegetables are almost tender.
• Add the tuna chunks and the tomato mixture to the potatoes and
peppers, and season with salt and pepper. Cover and simmer for
6–8 minutes until the tuna is tender. Transfer to four warmed large
individual bowls, and serve immediately.