I had some leftover tuna from making Spice Crusted Tuna for French Fridays with Dorie. I hated to waste such beautiful fish, but I just wasn’t in the mood to slice it and serve it over salad. So, I referred to my Basque roots–I have both French and Spanish Basque family members and spent part of my honeymoon there–and created my own take on Marmitako, Basque Tuna Soup.
NB: I like some spice and kick to my food and we had people getting over colds in this house, so I wanted for it to clear the passageways, as it were. I started with the level of paprika and piment d’espelette listed in the recipe and then added about 1/2 teaspoon of the latter after tasting.