Cape Tuna Potjie

Potjie No: 1 and 3
Serves: 6
Cooking Time: 1 hour
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1 kg fresh tuna steaks (20 mm thick)
50 ml olive oil
1 medium onion, chopped
2 cloves garlic, crushed
30 ml sultanas
125 ml dry white wine
4 tomatoes, skinned and chopped or 1 x 410 g can tomatoes, chopped
4 medium potatoes, thinly sliced
5 ml salt
Freshly ground black pepper to taste
200 g black olives, stoned
15 ml almonds (optional)
10 ml capers


  • Heat oil in larger potjie.
  • Lightly fry tuna steaks a few at a time.
  • Add onion and garlic and sauté until transparent.
  • In the meantime, soak sultanas in wine and allow to stand until swollen.
  • Heat wine and sultanas in smaller potjie and add to fish.
  • Add tomato.
  • Arrange potato slices on top of fish and season with salt and pepper.
  • Sprinkle olives, almonds (if using) and capers over fish.
  • Cover with lid and simmer slowly for 30-40 minutes or until fish and potatoes are cooked.
  • Add a little fish stock if necessary.
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