This dish got its start over a tiny burner on a fishing boat. It features the beautiful bonito tuna caught in the north of Spain plus one or two ingredients that could survive a sailing trip. From “Made in Spain,” by Jose Andres, makes 4 to 6 servings.
Ingredients
1 pound boneless, skinless bonito or yellowfin tuna fillets
2 medium green bell peppers
1/2 cup Spanish extra-virgin olive oil, plus more for drizzling.
2 slices day-old bread, preferably country-style
1 pound plum tomatoes (5 to 6, fresh or canned)
3 cups thinly sliced onions (about 2 large onions)
2 tablespoons minced garlic
1 pound russet potatoes, boiled, peeled and chopped
1/2 cup dry white wine
1/4 cup brandy
1 small guindilla chile pepper, seeded and coarsely chopped (or your favorite dried, small, hot chile pepper)
2 teaspoons sweet Pimenton (Spanish smoked paprika)
Sea salt, to taste
3 cups water
Chopped flat-leaf parsley, for garnish
Directions
Cut the tuna into 1-inch cubes; place on a plate, cover with plastic wrap and refrigerate.
Roast the bell peppers under the broiler, turning then as they brown. Transfer to a bowl, cover with plastic wrap, and steam for 10 minutes. When cool enough to handle, peel peppers, discard skin and remove seeds. Slice into 2-inch strips and set aside.
In a small saucepan, heat 1/4 cup olive oil over medium heat. Fry bread until golden, 2-3 minutes on each side. Transfer to a paper towel-lined plate to drain.
Slice the tomatoes in half. Place a large-holed grater over a large mixing bowl. Rub the cut surface of the tomatoes over the grater until all of the flesh has been grated into pulp. Discard the skins.
In a 12-quart stockpot, heat the remaining 1/4 cup olive oil over medium-low heat. Add onions, garlic and roasted bell pepper strips; cook, stirring occasionally, about 20 minutes, until onions are golden brown. Add potatoes and cook 3 minutes, then add wine and brandy; cook 2 to 3 minutes. Stir in tomato pulp, guindilla pepper and smoked paprika, cook 10 minutes. Fold in fried bread and cook for 2 minutes. Add 3 cups water; cover and cook for 15 minutes, gently shaking the pot occasionally to prevent the potatoes from sticking.
Meanwhile, season the chilled tuna cubes with about 1 teaspoon salt, add tuna to pot, stirring to combine. Cover and cook for 3 minutes. The tuna should be juicy inside and barely cooked through. Remove pot from heat and adjust seasoning. Garnish each serving with chopped parsley and a drizzle of olive oil.
