1 cup of water
3/4 cup of olive oil
1/4 cups of butter
3 tablespoons of chopped parsley
1 (sopa) tablespoon of paprika, crushed
1 teaspoon of salt
1 kg of peeled and sliced potatoes, 1 cm thick
30 black olives without pit
6 slices of fresh tuna, 1.5 cm thick (1 kg)
4 cloves of garlic, minced
4 medium tomatoes, cut into wedges
Paprika and nutmeg to taste
1 cup of water
3/4 cup of olive oil
1/4 cups of butter
3 tablespoons of chopped parsley
1 (sopa) tablespoon of paprika, crushed
1 teaspoon of salt
1 kg of peeled and sliced potatoes, 1 cm thick
30 black olives without pit
6 slices of fresh tuna, 1.5 cm thick (1 kg)
4 cloves of garlic, minced
4 medium tomatoes, cut into wedges
Paprika and nutmeg to taste
1 In a large bowl, season the tuna with salt, paprika, nutmeg, and parsley. Reserve
In a large skillet, sauté the garlic in olive oil over medium heat until lightly browned
2 Add the potatoes, stir well, cover, and cook, stirring occasionally, until golden brown
Add the remaining water to the skillet as it dries out, scraping the bottom with a wooden spoon to prevent the potatoes from sticking
Remove the potatoes when they are tender and set aside in a bowl
3 Place the tuna in that skillet
Increase the heat, cover, and cook, flipping the fish occasionally
Add the remaining water to the skillet as it dries out, until the fish easily breaks apart with a fork
4 Add the butter, tomato, olives, and parsley
Let it simmer for 2 minutes
Add the reserved potatoes, stir gently, and heat for 3 minutes
Transfer to a serving dish and serve immediately.
