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Ingredientes
- 3 Tbsp. Extra virgin olive oil
- 1/2 med Onion, sliced
- 2 x Garlic cloves finely minced
- 4 x Plum tomatoes, seeded and minced
- 1/4 c. Liquid removed capers
- 4 x All-purpose potatoes, peeled & cut into 1/2 inch slices
- 2 c. Chicken broth
- 1 lb Fresh tuna, cut into 4 pcs Salt & black pepper
Direcciones
- Marmitako is a simple fisherman's dish, from the Basque provinces along the border of Northern Spain, made using Tuna or possibly bonito. Serve with a crisp white wine, such as Portuguese vinho verde.
- Preheat the oven to 400*F
- In a medium sized skillet, heat 2 TBSP of the oilover med. high heat. Add in the onion and cook, stirring occasionally, for 3 - 4 minutesuntil soft. Add in the garlic and tomatoes and cook, stirring occasionally, for about 10 min, till the tomatoes are soft. Stir in the capers.
- Meanwhile, arrange the potatoe slices in the bottom of a 12 1/4 inch cazuela or possibly other shallow heatproof dish, overlapping the slices.
- Spread the tomato and onion mix over the potatoes. Pour over the broth.
- Place cazuela in the oven and bake for about 20 min, till 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 min, till the tuna is opaque throughout. Adjust the seasoning if necessary.
- Serve warm or possibly at room temperature.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 480g | |
| Recipe makes 4 servings | |
| Calories 403 | |
| Calories from Fat 144 | 36% |
| Total Fat 16.15g | 20% |
| Saturated Fat 2.95g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 499mg | 21% |
| Potassium 1214mg | 35% |
| Total Carbs 32.6g | 9% |
| Dietary Fiber 5.2g | 17% |
| Sugars 3.3g | 2% |
| Protein 31.78g | 51% |
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