Recipe: Tuna Caldillo

This recipe draws from many influences. It contains the same basic ingredients as a Marmitako, a typical dish originating from the Basque Country. It consists of tomatoes, potatoes, onions, green peppers, and of course, tuna. Inspired by the warm weather, I switched up some spices and created something very different.

Ingredients (Serves 5):

  • 1 lb of fresh tuna steak (you can also use swordfish or salmon)
  • 2 organic onions; cut into thin slices
  • 5-6 boiling potatoes
  • 2 green peppers. I used poblano; cut into slices
  • 3-4 cloves of garlic; sliced as thin as possible
  • 4 ripe vine tomatoes. quartered and de-stemmed
  • 1 gallon fish broth (fish bouillon, or your own homemade broth will do)
  • Extra Virgin Olive Oil
  • laurel leaf
  • cumin
  • 1 tbsp harissa
  • lime
  • sea salt + pepper

Prep the ingredients. Cut the tuna steak into bite size pieces. Marinate in the fridge with olive oil, cumin, salt and pepper while you prep the rest.

The potatoes should be broken into fragments (not clean cut). This allows the potatoes to best release starch and thicken the broth. Keep the potatoes in salted water if preparing ahead of time (do not drain the water! It contains the starch)

Sauté the garlic in plenty of olive oil with the onions and peppers. Add cumin, salt and pepper, and harissa to taste. Add the vine tomatoes and cover until they are tender. Crush the tomatoes and add the broth, laurel leaf, and a squeeze of lime. Add the potatoes and cook until the potatoes are tender.

Bring to a boil and skim the surface. Add the tuna steak pieces, turn of the heat and cover for 5-10 minutes. The tuna steak should be cooked with the heat from the pot.

Serve warm, with a squeeze of lime, and chopped parsley.



  1. This looks delicious! I love tuna but never had it in a soup….

    • Thank you! It’s delicious, you need to make sure not to overcook it though, if not it gets dry :s

  2. Very good! Yummy!

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