Marmitako (Fresh Tuna Stew)

• 1 tablespoon olive oil
• 1/2 cup finely chopped carrot
• 1 1/2 cups finely chopped onion
• 1/2 cup finely chopped seeded red bell pepper
• 2 tablespoons finely chopped seeded Anaheim chile
• 3 cups (1/2-inch) cubed peeled Yukon gold potato (about 1 pound)
• 2 garlic cloves, minced
• 1 bay leaf
• 1 1/2 cups canned vegetable broth
• 1/2 cup dry white wine
• 3/4 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons chopped fresh parsley
• 3/4 pound Yellowfin tuna, cut into 1/2-inch cubes

1. Heat oil in a large Dutch oven over medium heat. Add carrot; cook 5 minutes, stirring occasionally. Add onion, bell pepper, and chile; cook 15 minutes or until vegetables are tender, stirring occasionally. Add potato, garlic, and bay leaf; cook 3 minutes, stirring frequently. Add broth, wine, salt, and red pepper flakes, stirring to combine; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potatoes are tender, stirring occasionally. Remove from heat. Discard bay leaf. Stir in parsley. Place 1/2 cup tuna into each of 4 bowls. Ladle 1 1/4 cups potato mixture into each bowl.

olive oil, carrot, onion, seeded red bell pepper, chile, gold potato, garlic, bay leaf, vegetable broth, white wine, kosher salt, red pepper, parsley, yellowfin tuna

Taken from www.myrecipes.com/recipe/marmitako-fresh-tuna-stew (may not work)