Tuna and olives marmitako

Prepare your bags because you are about to travel to the north of Spain with this version of the classic marmitako. Even more tasty with our juicy Manzanilla olives!

Ingredients 4 people

Difficulty: medium
Prep Time: 1 hour

• 1 cup Manzanilla pitted olives

• 1 onion

• 1 Italian green pepper

• 1 small red pepper

• 1 branch tomato type

• 3 potatoes

• 1 tsp. sweet paprika

• 1 tbsp. tomato concentrate

• 14 oz of tuna cut into large cubes

• Chopped parsley

• Extra virgin olive oil

• Water

• Salt


Step 1: Chop the vegetables in very small square and grate the tomato. Peel the potatoes (unwashed) and cut them tearing the pieces with the knife.

Step 2: Dice the tuna about 2 x 2 inches. Separate the cuts chopped finely and the ones diced.

Step 3: Make a stir-fry in a pot adding the vegetables in intervals of 3 minutes next to a trickle of oil. Start with the onion, green and red pepper. Then, with the grated tomato, add the potatoes and the tuna cuttings. Sauté together with sweet paprika and tomato concentrate for a couple of minutes. Add cold water and cook until the potato is soft.

Step 4: Salt the soup to taste and add the reserved tuna cubes and the olives, cook for 10 minutes and set aside.

Step 5: Serve in bowls, first the tuna, potatoes and olives, finish with a couple of tablespoons of broth. Decorate with parsley.