Basque-Style Tuna
Melissa Veytia
Looking for a budget-friendly option for bacalao a la vizcaína? This recipe is right for you! A great alternative for a classic Christmas dish that is highly popular in Mexico, Basque-style tuna features a unique blend of spices and is prepared with güero chiles, olives, tomatoes, almonds, and potatoes. As delicious as the original cod recipe, this Basque-style tuna is a must at any holiday feast!
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Ingredients
6
Portions
  • 2 tablespoons olive oil
  • 1/4 onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 cup tomato, cut into cubes, seeded
  • 1 cup tomato purée
  • 2 cups canned tuna, drained
  • 2 leaves bay
  • 1 teaspoon thyme
  • 1/4 teaspoons ground cloves
  • 4 güero chiles, chopped
  • 1/4 cups almonds, peeled
  • 1/4 cups pitted olives, cut into round slices
  • 2 potatoes, cut into small-sized cubes, cooked
  • 1 teaspoon salt
  • 1/4 teaspoons pepper
Preparation
50 mins
20 mins
Easy
  • For the tuna: In a skillet over medium heat, cook onion with olive oil until transparent. Add garlic. Cook for a couple more minutes.
  • Add tomato. Cook for 5 minutes. Add tomato purée, tuna, spices, and chiles. Cook for about 10 minutes. Add almonds, olives, and potatoes. Season with salt and pepper.
  • Cook until the liquid completely evaporates. Remove bay leaves and set aside.
  • Serve Basque-style tuna with güero chiles and bread on the side.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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