In an earthenware pot put the oil, onion and green pepper (julienne). When the onion and bell pepper is cooked, but without allowing it to brown, add the potatoes cut into squares. Then drown and add water to cover the ingredients in the casserole.

When the potato is cooked, add a tuna, previously chopped into cubes and sauteed in a skillet. Simmer 5 to 10 minutes, ensuring that the tuna is not passed cooking.

Finally, add the ried red pepper pod (soaked for 12 hours or made boil water for half an hour) Passed through a food mill.

Serve hot.