Yellowfin Tuna with Avocado and Piment D’espelette

Thon aux Avocats et Piment d’Espelette

Preparation info
  • Serves

    2 to 4

    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

“I grew up with a little pepper in my food, ” chef Laurent Manrique told me, describing his early life in a small village in the section of Gascony where duck, foie gras, and confit are best known. In fact, he lived close enough to the Basque country where the medium-hot paprika, piment d’Espelette reigns supreme.

Laurent gave me two recipes for the revised edition of this book: a beef short ribs version of his grandmother’s recipe for duck legs (