6 slices of fresh tuna, 1.5 cm thick (1 kg)
1 tablespoon of salt or to taste
1 cinnamon stick
1 nutmeg pod
4 cloves of garlic, minced
3/4 cup of olive oil (180 ml)
1 kg of peeled potato, cut into 1 cm thick slices
1 cup of water (240 ml)
1/4 cup of butter (50 g)
4 medium tomatoes (480 g), cut into wedges
30 black olives without pit, whole (90 g)
3 tablespoons of chopped parsley
6 slices of fresh tuna, 1.5 cm thick (1 kg)
1 tablespoon of salt or to taste
1 cinnamon stick
1 nutmeg pod
4 cloves of garlic, minced
3/4 cup of olive oil (180 ml)
1 kg of peeled potato, cut into 1 cm thick slices
1 cup of water (240 ml)
1/4 cup of butter (50 g)
4 medium tomatoes (480 g), cut into wedges
30 black olives without pit, whole (90 g)
3 tablespoons of chopped parsley
In a large bowl, season the tuna with salt, cinnamon, nutmeg, and thyme
Set aside
In a large skillet, sauté the garlic in olive oil over medium heat until it starts to brown (about 4 minutes)
Add the potato, stir, cover, and cook, stirring occasionally, until it browns (about 10 minutes)
As the potato cooks, add the water gradually, scraping the bottom of the skillet with a wooden spoon to prevent the potato from sticking
It should be tender but still slightly firm
Remove the potato from the skillet (set aside in a bowl) and place the tuna that was set aside earlier in it
Increase the heat, cover, and cook, flipping the tuna occasionally
As you add the remaining water gradually, the tuna should start to flake apart easily (about 15-20 minutes)
Add the butter, tomato, olive, and parsley
Simmer for 2 minutes
Add the reserved potato, stir gently, and warm through for about 3 minutes
Transfer to a serving dish and serve immediately
733 calories per serving
