1 hour 15 min
1 hour 5 min
2 tablespoons extra virgin olive oil
2 medium onions, finely chopped
4 garlic cloves, minced
1/2 teas anchovy paste (optional)
2 large green bell peppers cored, seeded and chopped
2 large red bell peppers cored, seeded and chopped
1 teaspoon medium-hot chili powder
1 tablespoon sweet paprika
1 (14-ounce) can diced tomatoes with juice
Salt and freshly ground pepper
1 pound red potatoes, diced
1 quart water
1/2 cup dry white wine
1/4 to 1/2 teaspoon red pepper flakes, or a pinch of cayenne
1 1/2 pounds albacore steaks, skin and blood lines removed, cut in 3/4 inch cubes
2 to 3 tablespoons chopped fresh parsley
Heat the oil in a large, wide-lidded pan or Dutch oven over medium heat,
add the onions and cook until they begin to soften, about three minutes.
Add the garlic and the anchovy paste, and stir together for about a minute until fragrant
Add the bell peppers, and cook, stirring, for about five minutes until the peppers have softened.
Stir in chili powder, paprika, red pepper flakes or cayenne, and tomatoes.
Season with salt and pepper, and bring to a simmer.
Cover and cook slowly, stirring every five to 10 minutes for 30 minutes.
Add the potatoes, water, wine
Bring to a boil, reduce the heat to low, cover and simmer for 30 minutes or until the potatoes are tender and the mixture is fragrant.
Taste and adjust seasonings.
Add the tuna and parsley, simmer for five to eight minutes until the tuna is just cooked through but still moist.
Taste, adjust seasonings and serve.