Marmitako

Preparation:

In a saucepan, fry the chopped onion and the garlic in a little olive oil over a low heat. When the onion is soft, add the chopped peppers and the flesh of the "choricero" sundried peppers. Then add the tomatos, peeled and diced. Continue frying it all over a low heat. Then add the diced potato and cover with water or with the stock from boiling the leftovers of the tuna. Bring to boil and season to taste. When everything is cooked, add the tuna, cut into cubes and seasoned, cover the saucepan and then turn the stove off and let it sit for ten minutes, until the tuna finishes cooking.