Ingredients for Basque Tuna Potato Casserole
- 1 (5 ounce) can solid white tuna in olive oil, drained and flaked
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 medium green bell pepper, chopped
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 teaspoon pimentón dulce (sweet Spanish paprika)
- 1/4 teaspoon cayenne pepper (optional)
- salt, to taste
- freshly ground black pepper, to taste
- 1 lb yukon gold potatoes, peeled and cut into 1 inch cubes
- 4 cups chicken broth
- not used in this recipe
- fresh parsley, chopped (for garnish, optional)
- 1/2 lb Spanish chorizo, casing removed and cut into 1/2 inch pieces
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How to Make Basque Tuna Potato Casserole
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper and cook until softened, about 5-7 minutes.
- Add the garlic and cook for another minute until fragrant.
- Stir in the potatoes and cook for 5 minutes, stirring occasionally.
- Pour in the chicken broth and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
- Add the tuna, tomatoes, chorizo, and pimentón. Stir to combine.
- Simmer for another 10-15 minutes, allowing the flavors to meld.
- Season with salt and pepper to taste. Add a pinch of cayenne pepper for extra heat (optional).
- Serve hot, garnished with fresh parsley (optional). Enjoy your authentic taste of Basque Country!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
29g
Fat
26g
Carbs
17g
