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Name: Marmitako
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1/4 c capers Drained; 4 All-purpose potatoes peeled; 2 cloves Garlic finely chopped; 4 Plum tomatoes seeded; Salt & black pepper; 1/2 md Onion sliced; 3 tb olive oil; 1 lb Fresh tuna cut into 4; 2 c Chicken broth

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INGREDIENTS

1/4 c capers ; Drained
4 All-purpose potatoes ; peeled
2 cloves Garlic ; finely chopped
4 Plum tomatoes ; seeded
Salt & black pepper
1/2 md Onion ; sliced
3 tb olive oil
1 lb Fresh tuna ; cut into 4
2 c Chicken broth

INSTRUCTIONS

(source :Electr. gourmet guide) The Best of clay pot cooking. Marmitako is a simple fishermans dish, from the Basque provinces along the border of Northern Spain, made using Tuna or bonito. Serve with a crisp white wine, such as Portuguese vinho verde. Preheat the oven to 400*F In a medium sized skillet, heat 2 TBSP of the oilover med. high heat. Add the onion and cook, stirring occasionally, for 3 - 4 minutesuntil soft. Add the garlic and tomatoes and cook, stirring occasionally, for about 10 minutes, until the tomatoes are soft. Stir in the capers. Meanwhile, arrange the potatoe slices in the bottom of a 12 1/4 inch cazuela or other shallow heatproof dish, overlapping the slices. Spread the tomato and onion mixture over the potatoes. Pour over the broth. Place cazuela in the oven and bake for about 20 minutes, until the potatoes are almost cooked. Sprinkle the tuna slices lightly with the salt and pepper to taste. Place on top of the potatoesand bake for 5 - 8 minutes, until the tuna is opaque throughout. Adjust the seasoning if necessary. Serve hot or at room temperature. Serves 4 Posted to JEWISH-FOOD digest V96 #113 From: alotzkar@direct.ca (Al) Date: Sat, 28 Dec 1996 16:22:26 -0800

NOTES

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Marmitako

1/4 c capers Drained
4 All-purpose potatoes peeled
2 cloves Garlic finely chopped
4 Plum tomatoes seeded
 Salt & black pepper
1/2 md Onion sliced
3 tb olive oil
1 lb Fresh tuna cut into 4
2 c Chicken broth

(source :Electr. gourmet guide) The Best of clay pot cooking.    Marmitako is a simple fishermans dish, from the Basque provinces along the  border of Northern Spain, made using Tuna or bonito. Serve with a crisp  white wine, such as Portuguese vinho verde.    Preheat the oven to 400*F    In a medium sized skillet, heat 2 TBSP of the oilover med. high heat. Add  the onion and cook, stirring occasionally, for 3 - 4 minutesuntil soft. Add  the garlic and tomatoes and cook, stirring occasionally, for about 10  minutes, until the tomatoes are soft. Stir in the capers.    Meanwhile, arrange the potatoe slices in the bottom of a 12 1/4 inch  cazuela or other shallow heatproof dish, overlapping the slices.    Spread the tomato and onion mixture over the potatoes. Pour over the broth.  Place cazuela in the oven and bake for about 20 minutes, until the potatoes  are almost cooked. Sprinkle the tuna slices lightly with the salt and  pepper to taste. Place on top of the potatoesand bake for 5 - 8 minutes,  until the tuna is opaque throughout. Adjust the seasoning if necessary.  Serve hot or at room temperature. Serves 4    Posted to JEWISH-FOOD digest V96 #113    From: alotzkar@direct.ca (Al)    Date: Sat, 28 Dec 1996 16:22:26 -0800

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Nutrition

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Serving Size: 1 Serving (588g)
Recipe Makes: 4

Calories: 348
Calories from Fat: 39 (11%)

Amt Per Serving		% DV

	Total Fat 4.3g	6 %
	Saturated Fat 0.7g	4 %
	Monounsaturated Fat 2.1g
	Polyunsanturated Fat 0.8g
Cholesterol 50.4mg		16 %
Sodium 817mg		28 %
Potassium 1740.6mg		46 %
Total Carbohydrate 45.7g		13 %
	Dietary Fiber 4.8g	19 %
	Sugars, other 40.9g
Protein 32.9g		47 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 348

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