Go Back
a bowl filled with Italian tuna and potato stew, tuna pieces resting on potatoes and peppers

Italian Tuna and Potato Stew

A one-pot Italian stew with tender tuna, cracked potatoes, peppers, and tomatoes. Slow-sweated vegetables build depth, while the fish finishes off the heat for a soft, clean bite and a lightly thickened broth.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 420
Ingredients Method Notes

Ingredients
  

  • Fresh tuna cut into bite-size pieces, about 1 lb
  • Waxy potatoes or Yukon Gold peeled, about 1.5 lb
  • Olive oil 3 to 4 tablespoons
  • Onion 1 large, sliced
  • Bell peppers 2, sliced
  • Garlic 3 cloves, minced
  • Crushed tomatoes 1 to 1.5 cups
  • White wine 0.5 cup
  • Light fish stock or vegetable stock about 4 cups
  • Smoked paprika or sweet paprika 1 to 2 teaspoons
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley chopped, for finish
  • Optional: splash of water or clam juice if needed

Method
 

Sweat the vegetables
  1. Set a wide pot over medium heat. Add olive oil. Add onion and bell peppers. Cook 6 to 8 minutes until soft and glossy. Stir often. Add garlic and cook 1 minute until fragrant.
Deglaze and season
  1. Pour in white wine. Scrape the pot. Let it reduce 1 to 2 minutes. Sprinkle in paprika. Stir 30 to 45 seconds so it blooms, not burns. Add crushed tomatoes and stir.
Add potatoes and liquid
  1. Crack the potatoes into chunks by cutting halfway and twisting. Add to the pot. Pour in stock until liquid sits about one inch above the potatoes. Add salt lightly.
Simmer
  1. Bring to a gentle boil. Lower heat. Simmer 12 to 18 minutes until potatoes turn tender. Keep the pot calm, not rolling.
Finish the fish
  1. Turn off the heat. Fold in the tuna pieces. Cover the pot. Let rest 2 to 5 minutes so the fish sets gently.
Adjust and serve
  1. Mash one potato against the pot if the broth needs body. Stir once. Taste and adjust salt and pepper. Finish with parsley and a thin pour of olive oil.

Notes

Use waxy potatoes so they hold shape. Crack them, do not slice.
Add fish off heat to keep it soft.
Smoked paprika adds warmth. Sweet paprika keeps it mild.
Serve with crusty bread to catch the broth.
Reheat leftovers over low heat with a splash of water.