Marmitako

Marmitako is one of the key stews in Cantabrian cuisine (especially in Cantabria and the Basque Country). This dish is named after the container in which it is prepared, a metal pot called marmite.

Ingredients

• 5 medium potatoes.

• 1 kilo of tuna belly.

• 1 onion.

• 1 clove of garlic.

• 2 teaspoons of choricero pepper paste.

• Salt

• EVO.

Steps to follow

• Chop the onion into brunoise.

• Put a pan on the hob with 30 ml of EVO. Sprinkle the onion and garlic with a pinch of salt. Sautée until the onion turns golden.

• Add the pepper to the mix.

• Snap the potatoes and add to the pan. Mix with the sauteed and cover with water.

• Cook over low heat for 20/25 minutes.

• Check the seasoned, in the last 5 minutes of cooking, add the tuna.

• Let stand before serving.

Tuna Stuffed Eggs

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Tuna stuffed eggs are a summer classic in my house. The freshness and simplicity of this recipe make it the perfect dish for hot days. Besides, these eggs make a very economical lunch by needing only 4 ingredients (all of them quite cheap).

Ingredients:

• 10 eggs.

• 500 g. of canned tuna.

• 50 ml. tomato puree or fried tomato.

• 150 g. mayonnaise.

• Optional: Tabasco to taste.

Steps to follow:

• Fill a saucepan with water and a pinch of salt. Then, introduce the eggs. Once the water starts to boil, cook for 10 minutes.

• When the eggs are cooked, pour in cold water (or ice) to cool.

• Once cold, peel and cut the eggs in half, vertically.

• Separate the egg whites from the yolks and reserve the latter for filling.

• Crumble the tuna and the yolks in a bowl (Remember reserving one of the yolks to decorate).

• Incorporate 40 ml. of the tomato puree and mix well until you obtain a homogeneous filling.

• Cover the bottom of a tray with 10 ml. of the remaining tomato puree and 50 g. of mayonnaise, then, mix well.

• Incorporate a dessert spoon of filling into each half of the egg and place (with the filling down) on the tray.

• Finally, cover each egg with a thin layer of mayonnaise and grate the remaining yolk on top.

• Put in the fridge at least 30 minutes before serving.