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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Tuna marmitako


This tuna, potato and capsicum stew is a Basque country classic; easy to prepare and even better reheated the next day.

You'll need

1 kg tuna fillets, cut into 6-8cm pieces 125 ml (½ cup) extra-virgin olive oil 2 onions, thinly sliced 2 cloves garlic, thinly sliced 1 tsp sweet paprika 1 green capsicum, seeds removed and cut into 6-8cm strips 2 vine-ripened tomatoes, peeled and coarsely chopped 2 large desiree potatoes, peeled and cut into 6-8cm pieces 500 ml (2 cups) fish stock 1 tbsp finely chopped flat-leaf parsley, to serve To serve: toasted bread slices

Method

  • 01
  • Season tuna in a bowl with sea salt and freshly ground black pepper. Heat olive oil in a large saucepan over medium heat, sauté onion, garlic and paprika for 5 minutes or until golden, add capsicum and sauté for 2-3 minutes, add tomatoes and potatoes and season generously to taste, then add in fish stock (or water) and simmer for 15 minutes, or until vegetables are just tender. Add tuna, combine well and simmer over low heat for a further 12-15 minutes, remove from heat and rest for about 10 minutes. Scatter with parsley and serve from the pot or in a bowl with slices of toasted bread to the side.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Lusty Rioja.

Featured in

Oct 2007

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