Here is a lovely recipe from the Health pages of the New York Times earlier this week The author suggests using albacore tuna, which you can get frozen at Trader Joe's. Just thaw the tuna a bit in advance and this will be an easy fix. You also could omit the anchovy if that ingredient bothers you -- I personally think it adds a depth of flavor that you can't get anywhere else, but this stew will be yummy either way.
Recipe: Tuna and Pepper Stew
This recipe is loosely based on a Basque tuna soup called marmitako, a fisherman’s dish with simple origins. It was originally made with bread and tuna, but in later years was greatly enhanced with the arrival of peppers, tomatoes and potatoes from the New World. Every cook has a version of this dish, and I am no exception. Fresh albacore tuna from North America are often lower in environmental contaminants than other types of tuna and the most eco-friendly choice.
2 tablespoons extra virgin olive oil
2 medium onions, finely chopped
4 to 6 garlic cloves (to taste), minced
2 anchovy fillets, rinsed
4 large green bell peppers, cored, seeded and chopped, or use a combination of green bell peppers and red bell peppers
1 teaspoon medium-hot chili powder
1 tablespoon sweet paprika
1 (14-ounce) can chopped tomatoes with juice
Salt and freshly ground pepper
1 pound red potatoes, diced
1 quart water
1/2 cup dry white wine
1/4 to 1/2 teaspoon red pepper flakes, or a pinch of cayenne
1 1/2 pounds albacore steaks (preferably from domestic or Canadian fisheries), skin and blood lines removed, cut in 3/4 inch cubes
2 to 3 tablespoons chopped fresh parsley (optional)
1. Heat the oil in a large, wide-lidded pan or Dutch oven over medium heat, and cook the onions until they begin to soften, about three minutes. Add the garlic and the anchovy fillets, and stir together for about a minute until fragrant, breaking and mashing the anchovy fillets with your spoon. Add the bell peppers, and cook, stirring, for about five minutes until the peppers have softened. Stir in chili powder, paprika, red pepper flakes or cayenne, and tomatoes. Season with salt and pepper, and bring to a simmer. Reduce the heat to low, cover and cook slowly, stirring every five to 10 minutes for 30 minutes.
2. Add the potatoes, water, wine and salt and pepper to taste. Bring to a boil, reduce the heat to low, cover and simmer for 30 minutes or until the potatoes are tender and the mixture is fragrant. Taste and adjust seasonings.
3. Add the tuna and parsley, and simmer for five to eight minutes until the tuna is just cooked through but still moist. Taste, adjust seasonings and serve.
Yield: Serves six.
Advance preparation: You can make the stew through Step 2 up to three days ahead, and keep it in the refrigerator. Bring back to a simmer, and proceed with Step 3. The finished soup can stand off the heat for two or three hours before serving. Bring back to a gentle simmer before serving.