Name: Yellowfin Tuna with Avocado and Piment D’espelette (Thon aux Avocats et Piment d’Espelette)
Yield: Serves 2 to 4
Cuisine: France
Ingredients: ½ pound sushi-grade yellowfin or ahi tuna, in one piece; 1 teaspoon toasted pine nuts; 1 ripe avocado, peeled; 2½ tablespoons extra virgin olive oil, preferably Spanish; 1 ruby red grapefruit, peeled, sectioned and diced; 1 pinch of sea salt; Juice of ½ lime; 1 good pinch of ground piment d’Espelette or other moderately hot red pepper; 2 large opal basil leaves (see Note below)

Preparation info

Serves
2 to 4

Difficulty
Easy

Appears in

The Cooking of South West France

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 (