More and more of us are resisting falling into the temptation of fast food and fat every time the weekend comes. Paradoxes of life, the more time we have, the less we invest in our well-being ... and even less if we talk about food (if it is fried and battered and with barbecue sauce ... let's go for that). Today I once again tempt lazy people and tupperdependents to join in #slowcoocking with this wonderful recipe from marmitako for beginners.
In less than 30 minutes you will enjoy a spoon plate that melts in the mouth and that, see where you go, is one of the healthiest options in our extensive recipe book from yesterday, today and always made in Spain. Today's recipe is especially dedicated to my little sister, recently independent and, despite having a Basque mother, with little or no passion for cooking.
And you know: life, in mode #slowcooking, tastes better.
- 300 gr of fresh tuna
- 2 large potatoes
- 1 green pepper
- 3 peppers
- 1 cebolla great
- 2 cloves of garlic
- 2 peeled tomatoes
- 1 brick of fish broth
- Sal Island
- The first step we must take is to put the 3 ñoras in a glass with warm water to soak for an hour (if not, we will not be able to use the meat inside).
- We heat 3 tablespoons of oil in a medium saucepan.
- Peel and chop the onion and add to the pot when the oil is hot
- Brown and add the two chopped peppers and the 3 sliced garlic cloves (this way we avoid burning the garlic). Let it fry for 3 minutes.
- Meanwhile, we open the ñoras and with a knife we scrape the meat that has softened after passing them through warm water. We add it to the sauce and mix. Let stand 2 minutes.
- Peel a tomato and grate it over the sauce.
- When the tomato has blended with the rest of the ingredients, add the "split" potatoes (not chopped with a knife), stir and cover the entire mixture with fish stock.
- Let it boil for about 15 minutes and check the point of the potato. until the potato is done.
- We taste the salt point and add the chopped tuna.
- Cook at low power for 10 minutes and remove the plate