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1. Remove tuna skin. Wash and dice it into 1-inch cubes and place on a plate.
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2. Peel and chop onion and 1 clove of garlic. De-seed, wash and chop green bell pepper.
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3. Heat a stockpot or a deep wide casserole with 3 tablespoons of olive oil. When warm add the chopped onion, garlic and pepper. Cook, stirring occasionally over medium heat for 15 minutes.
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4. Peel and chunk potatoes (1.5 inch cubes). Set aside.
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5. Peel and grate the tomato. Add the tomato into the stockpot and saute for 3-4 minutes. Then turn off the heat, add 1 teaspoon of Spanish sweet paprika and stir to combine.
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6. Place 1 clove of garlic (peeled), 1 bunch of fresh parsley and 1 teaspoon of salt into a mortar. Use a pestle to grind it into a paste. You can place 1 cup of fish stock into the mortar with the mixture after it's in paste form and then stir to dissolve.
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7. Add bay leaves, potato chunks, fish stock and the mixture from the mortar to the stockpot.
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8. Bring the pot to a boil and cook over low heat for 20-25 minutes. Shake occasionally to prevent potatoes from sticking.
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9. Add the tuna and cook for 4-5 minutes (don't over-cook it because the tuna should be juicy).
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10. Serve and enjoy your tuna stew recipe (Spanish Marmitako).
