Tuna pot
Basque and Cantabrian stew of tuna, potatoes, peppers and tomato
Tuna pot is a hearty fish stew from the Basque Country and Cantabria, made with albacore tuna, potatoes, onions, green peppers, tomatoes, and dried choricero peppers. It began as a practical meal for fishermen at sea and is now enjoyed throughout the region, especially in summer when tuna is in season.
- Traditionally cooked by Basque fishermen during tuna season
- Main ingredients are albacore tuna, potatoes, peppers, and tomatoes
- Known as marmitako in Basque and marmita or sorropotún in Cantabria
- Marmitako contests are held at Basque festivals
- The stew gets its red color from choricero peppers
What is Tuna pot?
Tuna pot is a rustic stew built around chunks of albacore tuna, potatoes, onions, green peppers, ripe tomatoes, and the pulp of dried choricero peppers. The dish takes on a reddish color from the peppers, and the potatoes help give the broth body. The flavors are robust, with the fish and vegetables simmered together until the potatoes start to break down, thickening the stew. The tuna, added at the end, stays tender and moist. It is typically served hot in a deep bowl.
Where does Tuna pot come from?
This stew was first made by Basque fishermen during long tuna fishing trips, using ingredients that could last at sea. Potatoes, which the Basques began growing in the 1500s, formed the base, with fresh-caught tuna and dried peppers added for flavor and color. Tomatoes and peppers joined the recipe later, as they became common in the region. Over time, the dish moved from the decks of fishing boats to home kitchens and restaurants. Though it briefly faded from restaurant menus in the late 1900s, it has since regained popularity.
How is Tuna pot made?
To prepare tuna pot, onions, green peppers, and garlic are gently cooked until soft. Potatoes, usually broken into uneven pieces to help release starch, are added next, followed by tomatoes and the pulp of soaked choricero peppers. Water or fish stock is poured in, and the mixture simmers until the potatoes are falling apart. The tuna is cut into cubes and stirred in at the very end, letting the heat of the stew cook it gently so it stays delicate.
How and when is Tuna pot eaten?
Tuna pot is eaten hot, often as a main course for lunch or dinner. It is especially popular during the summer months when albacore tuna is caught off the coast. The dish is served in bowls, sometimes with bread on the side. It appears at family tables and at local festivals, where it may be made in large batches for crowds. In some places, cooking contests are held to see who can make the best version.
Kinds of Tuna pot
Within the Basque Country, the dish is most common in coastal provinces like Bizkaia and Gipuzkoa. Names and minor details change from place to place: 'marmitako' in Basque, 'marmita' or 'marmite' in eastern and central Cantabria, and 'sorropotún' in the west. In the French Basque region, a related but more complex soup called ttoro is made, using extra herbs, vegetables, and more types of seafood.
What Tuna pot means
Tuna pot is a symbol of the Basque and Cantabrian fishing tradition. It is featured at summer festivals, such as Aste Nagusia in San Sebastián, where cooking competitions celebrate the dish. The stew reflects the practical needs of fishermen and the local reliance on seasonal tuna. Its return to restaurant menus shows its lasting place in regional food culture.
Questions people ask about Tuna pot
What is tuna pot made of?
It is made with albacore tuna, potatoes, onions, green peppers, tomatoes, garlic, and dried choricero peppers, which give the stew its color and flavor.
Where does tuna pot come from?
Tuna pot comes from the Basque Country and Cantabria in northern Spain, where it was first made by fishermen at sea.
How is tuna pot usually served?
It is served hot, often in bowls as a main dish for lunch or dinner, sometimes with bread on the side.
Is tuna pot always made with tuna?
The classic version uses albacore tuna, especially when it is in season, but the main feature is always fish, with tuna being the traditional choice.
When is tuna pot most commonly eaten?
It is most popular during the summer months, which match the local tuna fishing season, and is also featured at regional festivals.
Good reading and sources
The facts on this page come from the Wikipedia article "Tuna pot", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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