Atún con Tomate (Tuna and Tomato Stew)
Recipe GLPRb87bb34fa1d39d
A warming Mediterranean fish stew featuring tender cubes of fresh tuna gently simmered in a fragrant tomato and herb broth. This classic Spanish dish combines sautéed onions, peppers, and garlic with ripe tomatoes and a touch of sugar, finished with a bright flourish of fresh parsley. Simple, nourishing, and deeply satisfying.
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Ingredients
½ cup, divided Extra-virgin olive oil
1 Medium yellow onion, coarsely chopped
1 Small Cubanelle or green bell pepper, seeded and coarsely chopped
3 small cloves, divided Garlic cloves, finely chopped, divided
6 medium Medium plum tomatoes, coarsely chopped
½ tsp. Sugar
2½ tsp., divided Kosher salt, divided
2 lb. Tuna steaks (1–1½ in. thick), skin and pin bones removed, cut into 1½-in. cubes
3 Tbsp. Fresh parsley leaves, finely chopped
Directions
Heat 3 tablespoons of olive oil in a large, heavy-bottomed pot or deep skillet over medium heat. Add the coarsely chopped onion and bell pepper, and sauté for 8–10 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.
Add 2 of the finely chopped garlic cloves to the pot and cook for 1–2 minutes, stirring frequently, until fragrant but not browned.
Stir in the coarsely chopped tomatoes, sugar, and 1½ teaspoons of kosher salt. Reduce the heat to medium-low and simmer gently for 15–20 minutes, stirring occasionally, to allow the tomatoes to break down and release their juices, creating a light broth.
While the tomato mixture simmers, prepare the tuna. Cut the tuna steaks into 1½-inch cubes, ensuring all skin and pin bones are removed. Pat the cubes dry with paper towels.
Heat the remaining 3 tablespoons of olive oil in a separate large skillet over medium-high heat. Season the tuna cubes with the remaining 1 teaspoon of kosher salt and the remaining 1 garlic clove, finely chopped. Working in batches to avoid crowding, sear the tuna for 1–2 minutes per side until the exterior is lightly golden but the interior remains rare to medium-rare (the center should reach a safe internal temperature of 145°F for fish when fully cooked).
Gently transfer the seared tuna cubes to the simmering tomato broth. Fold them in carefully to avoid breaking them apart. Continue to simmer over low heat for 10–15 minutes, until the tuna is cooked through and flakes easily with a fork, and reaches an internal temperature of 145°F.
Remove the pot from the heat and taste the stew. Adjust the seasoning with additional salt if needed. Stir in the finely chopped fresh parsley just before serving to brighten the flavor and add a fresh herbal note.
Divide the tuna and tomato stew evenly among four bowls and serve warm. Accompany with crusty bread if desired, though the broth is flavorful enough to enjoy on its own.
