Tuna Basque Recipes

BASQUE-STYLE TORTILLA WITH TUNA AND TAPENADE

Steps:

• Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and chop peppers. Set aside.
• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onions; sauté until golden, about 10 minutes. Add tomatoes and next 4 ingredients. Reduce heat to medium-low; cover and simmer 25 minutes to blend flavors. Stir in roasted peppers. Increase heat and boil uncovered until juices evaporate, stirring often, about 5 minutes. Discard bay leaf and thyme sprigs.
• Preheat oven to 400°F. Whisk eggs, salt and pepper in bowl to blend. Heat 1 tablespoon oil in large deep nonstick ovenproof skillet over medium-low heat. Add half of eggs; cook without stirring until edges begin to set, about 1 minute. Spread pepper mixture over. Sprinkle tuna over; spoon tapenade over. Pour remaining eggs over. Place in oven and bake until eggs are set, about 12 minutes.
• Run rubber spatula around sides of tortilla to loosen. Slide out onto platter. Serve warm or at room temperature.

QUICK TUNA BISQUE

Steps:

• Combine all ingredients except crackers in saucepan and bring to a boil.
• Lower heat and simmer about 10 minutes to allow flavors to blend.
• When ready to serve, zap your crackers in the microwave just long enough to warm them.
• Poof! It's on the table!
• This soup can be the base of many changes just by adding the leftovers in your fridge. Go to it with cheese cubes, or leftover rice -- perhaps cube that cold potato sitting on the shelf. Mainly, do your own thing!
• Ciao! -- oh, I mean Bisque!

MARMITAKO - BASQUE TUNA STEW RECIPE

Steps:

• Begin by cutting all the vegetables first, finely mince 2 cloves of garlic, finely dice 1/2 of an onion, finely dice 1/2 of a red bell pepper, finely dice 1/2 of a green bell pepper and cut 1 large yukon gold potato into small cubes
• Heat a large stock pot with a medium heat and add a 1/4 cup of extra virgin Spanish olive oil, once the oil get´s hot add the diced onions and minced garlic, mix with the oil and cook for about 4 minutes, then add the diced bell peppers, mix and cook for another 5 minutes, then add the cubed potatoes, mix and cook for another 2 minutes, then add 1 cup of diced tomatoes, season everything with a generous pinch of sea salt, freshly cracked black pepper, 1/2 teaspoon of dried thyme and 1/2 teaspoon of smoked paprika, mix everything together and cook for 2 minutes
• Turn the fire up to a HIGH heat and add 1/2 cup of white wine, about 4 minutes after adding the white wine add 2 1/2 cups of fish broth, once it comes to a boil, place a lid on top and lower the fire to a LOW heat
• While the stew is simmering, season 2 fresh tuna fillets with sea salt and freshly cracked black pepper on both sides, then cut each one into 1/2 inch cubes
• After leaving the stew to simmer for 20-25 minutes, add the cubed tuna to the stock pot, mix it with the rest of the ingredients, place the lid back on top and cook for another 10 minutes
• Transfer the tuna stew into 2 shallow bowls and garnish each one with fresh parsley
• Enjoy!

TUNA BASQUE

Steps:

• In a saucepan, sauté the onion, peppers, tomatoes and mushrooms in the olive oil. Add all the seasonings, mix well and simmer uncovered until the vegetables are soft, about 30 minutes. Add the tuna and stir until thoroughly heated. Serve over brown rice.

BASQUE TUNA & POTATO CASSEROLE

Steps:

• Cut the fish into large, chunky pieces (about 1 1/2 inch squares).
• Heat the olive oil in a large stove-top safe casserole dish or pot. (I'd use a nice heavy cast iron pot). Add in the onion, garlic, peppers and tomatoes and fry over a low heat for about ten minutes.
• When the onion is looking cooked, add the paprika, cayenne, salt and pepper and cook for another few minutes.
• Add in the potatoes then add just enough water to cover the potatoes and veggies. Bring up to a gentle boil.
• When the potatoes are nearly done, add in the tuna and the white wine and cook for a further 15 minutes All depending you may need to add a little more liquid if it's drying up, or let some cook off if it's too runny. Garnish with the parsley if using.
• Serve with crusty bread and a salad!

TUNA AND POTATO KEBABS WITH BASQUE TOMATO SAUCE

Steps:

• Cook potatoes in large pot of boiling salted water until tender, about 15 minutes. Drain. Cool completely.
• Cut potatoes in half. Combine potatoes, tuna, paprika and oil in large bowl. Sprinkle with salt. Toss to coat. (Can be made 1 day ahead. Cover and chill.) Alternate potato halves and tuna on skewers.
• Prepare barbecue (medium-high heat). Place smoke chips in 8 x 6-inch foil packet with open top. Set atop coals 5 minutes before grilling kebabs. Grill kebabs until tuna is just cooked through, turning occasionally, about 8 minutes.
• Spoon Basque Tomato Sauce onto plates. Arrange kebabs atop sauce; serve.