Basque-style tuna (Atún a la Vizcaína)

This Spanish-style dish (from the Basque region) is usually made with salted cod fish and known as “Bacalao” (salted cod in Spanish). It’s also very popular in Latin America where each country and family has it’s own recipe. In Mexico it is commonly served at Christmas or New Year´s Eve dinners. Salted cod fish requires lengthy preparation and has a strong flavour; I prefer to use tuna fish and eat it any time of the year.


  • 4 potatoes (cut in cubes and fully cooked)
  • 4 cans of tuna in water (drained)
  • 3 chopped garlic cloves
  • 1 chopped onion
  • 1 small can of tomatoe puré
  • 3 tomatoes chopped in cubes
  • 2 tbsp finely chopped cilantro
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 teaspoon of paprika
  • salt and pepper
  • ¼ cup pitted green olives (optional)
  • 2 chopped banana peppers (optional)

In a large pan sauté the garlic and onion with the mix of butter and olive oil. Once the onion changes its colour add the rest of the ingredients. Cook for approximately 10 minutes. Add paprika, salt and pepper to taste. Once cooked add the green olives and banana peppers.

Enjoy as main dish or on a sandwich with sour cream.

Author: Aída Guerra

Foodie, Mexican-Canadian with a passion to share my favourite recipies.