Potato and Tuna Stew

How to prepare potato and tuna stew

1. Heat the oil in a pot (you can use the oil from the tuna if it's preserved in oil). Add the finely chopped onion and hot pepper (or bell pepper if you don't want a spicy stew). Cook on low heat until very soft, without browning.
2. Meanwhile, peel the potatoes. Take each potato and insert the tip of a knife into the middle. Make an incision, then break the potato with your hand at that spot. Repeat with the broken pieces until you have pieces of the right size for stew (about walnut-sized). Break all the potatoes this way.
3. Add the crushed garlic over the sautéed onion and cook for another minute. Add the paprika and sauté for 15 seconds. Add the pepper paste and cook for another 1-2 minutes.
4. Add the potatoes, sprinkle with salt and black pepper, then add water just enough to cover the potatoes (about 2 cups). Place the bay leaf in the water.
6. Bring to a boil, then reduce heat to medium-low. Simmer until the potatoes are completely cooked (about 25-30 minutes).
7. Drain the liquid from the tuna. Add the tuna to the stew and stir gently. The tuna will break into pieces and mix into the sauce. If using fresh tuna, cut it into cubes and add it to the stew. In both cases, let the stew simmer on low heat for another 5 minutes.
8. Add finely chopped parsley. Serve warm. The stew thickens as it sits.

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