MARMITAKO, TUNA WITH WHITE BEANS, RED ONION AND PARSLEY, AND AN UPSIDE DOWN PEACH CAKE
Marmitako, a dreamy one-dish Basque feast with hunks of lovely fresh tuna, little wee spuds, oodles of garlic, paprika, white wine and parsley, is also known as Marmite, but for sanity’s sake, I’m going with Marmitako. Marmite is actually the name for a type of lidded metal cooking pot. Historically, it would have been a staple dish for fishermen and those dwelling around the coast in the Bay of Biscay, and cooked, presumably, in such a pot. Taste aside, it appeals to me because everything happens in that same pot (I hate washing up).
And yes, you read that correctly. A tuna bean salad. I make no apologies. I feel like a bit of a twit writing a method, but sometimes the simplest things are the best, and there’s nothing wrong with a wee reminder. Now I know that bean salad conjures up memories of side dishes from KFC circa 1994, but this is cheap, tasty and takes five minutes to put together. Throw in some crisp green beans if you have some at hand.
Being an absolute attention seeker myself, it only makes sense that I’m fond of an upside down cake. The lurid theatricality of flipping something over to reveal the surprise beneath…it appeals hugely. Again, use whatever seasonal fruit you have at hand - peaches, nectarines, plums, poached rhubarb, apple or pear.
MARMITAKO
Don’t be shy with your use of paprika - you may need to add more according to taste. Oh, and by the way - I used a medley of different coloured baby potatoes for this - just in case anyone thought that was black pudding in the photo!