We will start by chopping the onion in julienne strips, the pepper into medium-sized strips, so that they can be seen, and the garlic very minced. In a large and wide casserole, which allows us to stir the ingredients, we put a little oil and in it, we sauté the onion, pepper and garlic. We lower the gas to the minimum, and add the carrot, finely chopped. Let the ingredients cook so that they soften well.
We put the chorizo pepper in hot water, and we remove its meat with the edge of a spoon. We can also use the meat of canned chorizo pepper, which gives an excellent result and is very comfortable to use. Add it to the sauce together with the chilli and stir well.
We add the white wine, and let evaporate alcohol. Peel the potatoes and cut them into patches, breaking them a little with the knife so that the pieces release more starch, which will make the resulting broth fatter a bit. Add the potatoes to the stew, along with a paprika knife point, and a good pinch of salt.
We turn the gas up to strong fire and add the broth, the bay leaves and the two tablespoons of tomato, stir a little and release the spoon. If desired, you can put a sprig of parsley to cook that later we will remove. Once the broth begins to boil, we lower the gas to minimum again. From now on we will only stir by shaking the handles of the saucepan. This way, the potatoes will stay whole.
We simmer for about thirty minutes, until the potatoes almost fall apart, and we take advantage of that time to go over the tuna tacos, cutting them into bite-sized pieces, and removing any spines they may have. After thirty minutes, we add the bonito to the casserole, we put out the fire and we let the slices are made with residual heat. We serve after five minutes of rest.