Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
508
Calories
34g
Protein
16g
Fat
54g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Yellowfin Tuna | 100g cooked | 132 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup plus 2 Tbs. olive oil
- 2 large yellow onions, thinly sliced
- 4 medium Anaheim chilies, seeded and thinly
- sliced
- 2 bay leaves
- 8 garlic cloves, thinly sliced
- 2 lb. Yukon Gold potatoes, quartered
- 1 cup dry white wine
- 3 cups unsalted vegetable stock or canned broth
- 6 to 8 saffron threads
- 1/2 tsp. piment d'Espelette, plus more for
- garnish (Hungarian paprika may be
- substituted)
- Salt and freshly ground white pepper, to taste
- 1/2 tsp. crushed dried hot chili peppers
- 2 lb. skinless yellowfin tuna fillets, cut into
- 1 1/2-inch cubes
- 3 Tbs. chopped fresh flat-leaf parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes