Spains Coziest Fish Dish Is Atún con Tomate Tuna and Tomato Stew
Ingredients
- 3 Tbsp. finely chopped parsley leaves
- 2½ tsp. kosher salt, divided
- 3 small garlic cloves, finely chopped, divided
- ½ cup extra-virgin olive oil, divided
- 1 medium yellow onion, coarsely chopped
- 1 small Cubanelle or green bell pepper, seeded and coarsely chopped
- 6 medium plum tomatoes (2 lb.), coarsely chopped
- ½ tsp. sugar
- 2 lb. tuna steaks (1–1½ in. thick), skin and any pin bones removed, cut into 1½-in. cubes (see note)
Instructions
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