• Cuisine: Spanish
• Course: Main Course

Ingredients:

• 2 pounds boneless, skinless yellowfin tuna fillets (at least 1 inch thick)
• 2 pounds russet potatoes, boiled and peeled
• 2 medium green bell peppers, roasted (see NOTE)
• 1 1/4 cups Spanish extra-virgin olive oil, plus more for drizzling
• 2 slices day-old bread, preferably country-style
• 1 pound plum tomatoes (5 to 6)
• 3 cups thinly sliced onions (about 2 large onions)
• 2 tablespoons minced garlic
• 1/2 cup dry white wine
• 1/4 cup cognac
• 1 small guindilla chili pepper, seeded and coarsely chopped (may substitute your favorite small hot chili pepper)
• 2 teaspoons Spanish smoked paprika
• 2 to 3 teaspoons salt, or to taste
• 4 cups water
• Chopped flat-leaf parsley, for garnish

Directions:

Cut the tuna into 1-inch cubes; place on a plate, cover with plastic wrap and refrigerate until ready to use. Use your hands to break the boiled, peeled potatoes into large chunks and place in a large bowl. Cut the roasted and skinned bell peppers into thin strips and place them on top of the potatoes in the bowl.
Line a plate with paper towels.
Heat 1 cup of the olive oil in a medium saucepan until it registers 300 degrees on a candy thermometer. Add the bread and fry for 2 to 3 minutes on each side, until golden. Use tongs to transfer the bread to the prepared plate to drain.
Slice the tomatoes in half lengthwise; discard the seeds. Place a large-holed grater over a large mixing bowl. Rub the cut sides of the tomatoes over the grater until all of the flesh has been grated into pulp. Discard the skins.
Heat the remaining 1/4 cup of olive oil in a large stockpot over medium heat. Add the onions, roasted bell pepper strips and garlic; cook, stirring occasionally, for about 20 minutes, until the onions are golden brown. Add the wine and cognac; cook for 2 to 3 minutes or until the alcohol evaporates. Then add the tomato pulp, guindilla pepper and smoked paprika, stirring to combine. Cook for 10 minutes, then season with 1 to 2 teaspoons of the salt. Add the potato chunks and fried bread, folding them into the mixture; the bread will break up eventually. Cook for 2 minutes, then add the water; cover and cook for 15 minutes, gently shaking the pot occasionally to prevent the potatoes from sticking.
Meanwhile, season the chilled tuna cubes with 1 teaspoon of salt, then add the tuna to the pot, stirring to combine. Cover and cook for 3 minutes. The tuna should be juicy inside and barely cooked through. Remove the pot from the heat and adjust seasoning as necessary. Garnish servings with chopped parsley and a drizzle of olive oil. Serve hot.

Place them on a piece of aluminum foil under the broiler, about 4 inches from the flame. Let the peppers become blistered and charred on one side, then rotate so a new side is exposed. Continue until most of the skin is charred. Don't worry if the peppers lose their form. Place the peppers in a resealable plastic bag or a bowl covered with plastic wrap and let sit for 15 minutes. When the peppers are cool enough to handle, remove the skin.

Recipe Source:

Adapted from "Jose Made in Spain," by chef Jose Andres, due out in fall 2008 (Clarkson Potter).

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