This recipe was originally conceived by fishermen on their boats. They took very little food out to sea, and so prepared the tuna in their first catch.
This is an easy recipe.
Preparation time 20 minutes, cooking time 1 hour.
Wash the tuna head and cut it in two and place in a stewing pot, add to this 1/2 l of dry white wine, a diced onion, clove of garlic, a pinch of Espelette pepper, some sea salt, parsley, thyme, and bay leaves.
Add water, bring to the boil, leave for 20 minutes at full heat, and save the stock.
Peal the potatoes, skim, and cook 3/4 covered in the stock, remove and keep the stock for the next stage.
Heat the oil in a pan, brown the garlic, peppers cut into strips, and the diced onions, leave to simmer...
Add a spoonfull of flour, and, a minute later, the peeled de-pipped tomatoes, cut into small pieces, reduce for 20 minutes on a low heat.
Remove the skin and bones from the tuna, cut into small pieces, and salt.
Put the pieces into the stewing pot, add the potatoes and one or two cups of the stock, and leave to simmer for 20 mins or more, according to taste.
Season and serve in a clay pot.
