This is a fabulously earthy stew that is so much more than the sum of its parts. I always find the best recipes invoke some kind of alchemy between a handful of carefully selected ingredients, and this one is pure magic.
RECIPE serves 4
4 tbsp olive oil
2 red onions, peeled, halved and sliced
3 fat garlic cloves, peeled and thinly sliced
1 tsp dried chilli flakes
1 heaped tsp ground cumin
1 heaped tsp ground coriander
100ml dry white vermouth
1 400g tin of chopped tomatoes
400ml fish stock
700g new or baby potatoes, skin on, scrubbed and sliced into 5mm rounds
700g tuna fillet
1 200g jar of stuffed green olives (stuffing of your choice), rinsed
Heat the oil in a large casserole over a medium heat, add the onions with a pinch of salt and sweat them under a lid for around ten minutes, adding the garlic and chilli flakes when you judge that there are around 4 minutes left until the onions are sufficiently softened.
Add the dried spices and stir thoroughly, ensuring that they don’t catch on the bottom of the pan and the other ingredients are carrying the spices. Add the vermouth and let it bubble off for a minute or so, then add the tinned tomatoes and the fish stock, season lightly and add the potatoes.
Bring to a simmer, cover and cook over a gentle heat for twenty minutes or so until the potatoes are just soft but retain their integrity.
If you are preparing this dish in advance, this is the perfect place to pause.
If not already portioned, cut the tuna into 6 steaks, around 2.5cm thick. Brush with a little olive oil and season lightly on both sides.
Heat a frying pan over a high heat and sear the tuna for around 30 seconds on each side, just to colour the surface. Pop the seared tuna into the simmering broth and gently cover each steak with the potatoes and broth so they are submerged. Simmer for a few minutes until the tuna is just cooked through, then add the olives, stir, check the seasoning and serve in warmed bowls.