Basque-style tuna

Name: Basque-style tuna
Prep time: 1 h 5 min
Cook time: 20 min
Total time: 1 h 25 min
Yield: Serves 4
Ingredients: 3 tablespoons olive oil; 250 g (8 oz) ripe tomatoes; 1 small green capsicum (pepper), thinly sliced; 3 cloves garlic, finely chopped; 155 ml (5 fl oz) dry white wine; 1 bouquet garni (see Chef’s tip); 155 g (5 oz) Bayonne or Parma ham, thinly sliced and cut into 3 cm (1¼ inch) pieces; 155 g (5 oz) Bayonne or Parma ham, thinly sliced and cut into 3 cm (1¼ inch) pieces; ½ tablespoon chopped fresh parsley, to garnish; 15 g (½ oz) unsalted butter; 4 × 185 g (6 oz) pieces tuna, skinned; 2 onions, thinly sliced; 1 small red capsicum (pepper), thinly sliced; 1 small red capsicum (pepper), thinly sliced; 1 small yellow capsicum (pepper), thinly sliced; 1 small yellow capsicum (pepper), thinly sliced; 1 small green capsicum (pepper), thinly sliced

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 25

Appears in

Seafood

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

Main course
Gluten-free

Method

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.