Marmitako (Fresh Tuna Stew)

Anaheim’s are very popular in Southwestern US Cuisine. Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900′s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

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1 Tbsp. olive oil
1/2 cup finely chopped carrot
1-1/2 cups finely chopped onion
1/2 cup finely chopped seeded red bell pepper
2 Tbsp. finely chopped seeded Anaheim chile
3 cups 1/2″ cubed peeled Yukon gold potato (about 1 pound)
2 garlic cloves, minced
1 bay leaf
1-1/2 cups canned vegetable broth
1/2 cup dry white wine
3/4 tsp. kosher salt
1/4 tsp. crushed red pepper flakes
2 Tbsp. chopped fresh parsley
3/4 pound Yellowfin tuna, cut into 1/2″ cubes


Heat the oil in a large Dutch oven over medium heat and add the carrot. Cook for 5 minutes, stirring occasionally, then add the onion, bell pepper and chile. Cook for 15 minutes or until the vegetables are tender, stirring occasionally. Add the potato, garlic and bay leaf and cook for 3 minutes, stirring frequently. Add the broth, wine, salt and red pepper flakes and stir to combine.

Bring to a boil and cover. Reduce the heat and simmer for 10 minutes or until the potatoes are tender. Remove the Dutch oven from the heat and remove the bay leaf, stirring in the parsley. Place 1/2 of a cup of tuna into each of the 4 bowls and ladle 1-1/4 cups of the potato mixture into each bowl.

Yields 4 servings.

Recipe by Viviana Carballo, in Cooking Light magazine, March 2004.