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Basque-style tuna

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      1 hr 25

Appears in
Seafood: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1999

  • About

Typically this Basque dish contains capsicums, onions, tomatoes and ham—ideal ingredients to match the meaty texture of fresh tuna.

Ingredients

  • 250 g (8 oz) ripe tomatoes
  • 3 tablespoons olive oil

Method

  1. Bring a small pan of water to the boil. With the point of a sharp knife, score a small cross on the skin at the base of each tomato. Drop into the boiling water for 10 seconds, then plunge into a bowl of iced water. Peel the skin away from the cross, then cut around and remove the stalk. Cut the tomatoes into quarters and discard the seeds. Roughly chop the tomato flesh.

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