Mogan-style tuna

Fresh tuna browned and stewed with small potatoes, garlic, parsley, pepper, paprika, walnuts and hard-boiled eggs.

Mogan-style tuna
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History and origin

The source identifies it as a dish from the municipality of Mogan, linking south-west Gran Canaria cooking with tuna fishing and family casseroles.

Cultural context

RENC describes browning the tuna, cooking the potatoes in the same oil and finishing the casserole with mash, walnuts and hard-boiled eggs.

Documented ingredients

  • Fresh tuna, small potatoes, olive oil and water
  • Garlic, red pepper, parsley, black pepper, paprika, walnuts and hard-boiled eggs

Documented preparation

  1. Wash and cut the tuna; brown it in oil flavored with garlic.
  2. Brown the peeled potatoes and cover tuna and potatoes with water in a casserole.
  3. Add the mash, sprinkle walnuts and finish with hard-boiled eggs.

Traceability sources