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Ingredients: 1 3/4 lbs. tuna steaks, ~1 inch thick
2 lbs. russet potatoes, peeled and cut into 1 1/2" chunks
5 cups water
1 Tbsp salt
2 medium onions, peeled and cut into large pieces
6 cloves garlic, peeled and split lengthwise
7 Tbsp ancho chile pepper puree,
1. Rinse tuna steaks and pat dry. Cut into cubes approximately 1 1/2" in size. Refrigerate until just before cooking.
2. Place potatoes, water, and salt in a large heavy saucepan over medium heat. Bring to a boil, reduce heat, and cover. Cook until potatoes are almost completely soft, about fifteen minutes. (should be some resistance at the center when pierced with a fork).
3. Add onions and garlic. Cook until potatoes are completely soft, about another 15 minutes.
4. Stir in chile paste, and add tuna chunks. Cook until tuna chunks are almost completely opaque, about 10-15 minutes.