Basque Tuna Stew

Summer is the Cantabrian tunny season, also called albacora. This is paler than ordinary tuna and is used to make marmitako, a dish that was once a Basque fisherman’s delicacy called after the marmita or stewpot in which it was cooked. Now it is renowned throughout Spain. This particular recipe comes from the village of Ondárroa in Vizcaya.