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Tuna Marmitako · Easy Recipes

Learn how to make a Tuna Marmitako It is very simple when you have all the ingredients and the step guide.

It is very important to know that this dish is typical of gourmet cuisine for the breadth of flavors and their quality.

It is characterized by having a exotic flavor, because it combines the acid, sweet and deep flavor of all the ingredients.

The ‘marmitako’ is a traditional pot dish from the Basque Country. It was the Basque fishermen, also known as the ‘arrantzaleak’, who invented this recipe but which, over time, quickly spread to other regions of the north coast of Spain, such as Cantabria and Asturias.

Ingredients to make a tuna Mamitako

The cymbal execution is divided into several sections, such as:

For the broth:

  • Tuna bones (these must be clean)
  • Leek
  • Carrots
  • 1 garlic clove, peeled.
  • Spring onion
  • 1 small bunch of fresh parsley
  • 150 ml of white wine

For the marmitako:

  • 500 g of boneless and gutted tuna loin
  • 1/4 kilo of small red peppers, 1/4 of green peppers
  • 1/4 kilo of small onion, chopped
  • 5 large potatoes, they should already be broken into large pieces.
  • 4 choricero peppers, these must be chopped.
  • 5 teaspoons of cayenne flakes
  • 1 teaspoon of sweet paprika
  • 150 ml of white wine
  • Extra virgin olive oil
  • Fresh parsley, finely chopped.
  • A pinch of salt to the taste of consumers

Procedure for a tuna mamitako

It is very important that the steps are carried out to the letter and that prior to the execution of the recipe hydrate choriceros chiles.

For the less knowledgeable, the procedure consists of placing the supplies in a bowl and covering it with warm water. Leave for 30 minutes and extract the pulp.

Steps for fish broth:

  • Before starting, the user has to make sure that the tuna bones are clean. If they are not, the fish is cleaned.
  • Place a bowl with a little water in order to heat.
  • Add the vegetables and supplies to the water to be placed on the fire.
  • Cook for 25 minutes while stirring every so often.
  • When the broth and vegetables have released their nutrients and are tender, remove from the heat.

Steps for the marmitako:

  • In a separate saucepan heat a little olive oil and fry the peppers with the garlic and onion until they can brown.
  • Just before the onion turns transparent, add the crust of the bread to lightly toast it.
  • Place the large pieces of potatoes in a saucepan and cook for about 2 to 3 minutes.
  • This will be the perfect time to add tomato sauce, ‘choricero’ chili pulp, cayenne flakes, sweet paprika and white wine.
  • Then, pour enough fish stock to cover the ingredients. Season to taste and cook for 35 to 40 minutes over medium heat.
  • With the help of a frying pan, place the pieces of fish next to olive oil so that the pieces are browned. Include the saucepan with the broth.
  • Try it and adjust the seasoning if necessary, and add a little finely chopped fresh parsley on top. Serve immediately.

Observation point for tuna mamitako

  • The key to success for the good production of a tuna mamitako is the perfect cube cut of 5 cm by 5 cm. The bigger they are, the juicier the fish will be.
  • All vegetables must be fresh and ready to be used in the broth.
  • Cookware should be non-stick like wooden spoons or stainless steel.

This is the nutritional table for tuna mamitako

  • Calories: 37 kcal.
  • Carbohydrates: 2.6 g.
  • Fat: 1.9 g.
  • Proteins: 2, 3 g.
  • Sugar: 1. 9 g.
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Recipe name

Tuna Marmitako



Maria Eugenia Daney


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