Basque-style tuna by Laurent Mariotte

Ingredients

6 servings

• 6 white tuna steaks
• 2 red onions
• 3 garlic cloves
• 1 sprig of thyme
• 1 can of peeled tomatoes
• 1 jar of piquillo peppers
• olive oil
• corn flour
• fine grey sea salt
• freshly ground pepper
• Espelette pepper

Steps

1. 1

   Peel the red onions and cut into cubes.

2. 2

   In a casserole dish, heat 5 cl of olive oil and sweat the onions over low heat. Peel the garlic and grate it over the onions. Season with salt and sprinkle with Espelette pepper.

3. 3

   Add the thyme and cook for 5 minutes.

4. 4

   Cut the piquillo peppers into strips. Add them to the onion mixture along with the crushed peeled tomatoes. Cook for 30 minutes over low heat.

5. 5

   Season the tuna steaks, coat them in corn flour, and brown them in a little olive oil. Cook for 2 to 3 minutes on each side, depending on thickness.

6. 6

   Pour the boiling sauce into a serving dish and arrange the tuna steaks on top.