1. Cut the fish into large, chunky pieces (about 3cms x 3cms).

2. Heat the olive oil in a large earthenware casserole dish.

3. Chop the onion,garlic, peppers and tomatoes and fry in the oil over a low heat.

4. Add the paprika, cayenne and salt and pepper and cook for another 5 mins before adding the potatoes (peeled and sliced).

5. Add the water and cook until the potatoes are nearly done (the water should be covering the potatoes and vegetables).

6. Finally add the fish and some white wine (optional) and cook for a further 15 mins

 

Tips and ideas:

• It is important to use a really strong casserole dish - the spanish terracotta ones are the best for this recipe
• Make sure the tuna is very fresh and has a healthy glow to it when it is cut. You can ask the fishmonger to cut it into chunks for you when you buy it