Thon à la basquaise

The port of St Jean de Luz in the Pays Basque is famous for tuna fish, and if you are ever down that way in summer, the early-morning market is well worth visiting. I like a slice of fresh tuna simply charcoal-grilled with olive oil and garlic and garnished with a bit of chilli sauce, or poached whole, allowed to cool, flaked and tossed into a salad niçoise; but way down yonder in St Jean de Luz and thereabouts, they like to cook it with tomatoes and peppers. Here is the recipe: