Tuna à la basquaise
Preparation time:
15 min
Heat treatment time:
2h
Ingredients
Number of persons: 6 servings
Preparation
- Peel and mince the garlic and shallots. Open the peppers, remove the seeds, white ribs and stems and dice finely. Remove the stalks from the tomatoes and dice finely.
- Sauté the tuna steaks in a little oil for 2 to 3 minutes on each side.
- Meanwhile, melt the shallots, garlic and peppers for 2 to 3 minutes, then add the tomatoes and season. Simmer for 5 minutes.
- Fill your jars, interspersing the tuna and vegetables to within 2 cm of the rim. Close and heat for 2 hours at 100°C.
"For the record... A la Basquaise or Kaskarot refers to a variety of dishes (particularly an omelette and sautéed chicken) made with tomatoes, peppers, garlic, chillies and onions. The Basque country would be nothing without its distinctive and original gastronomy and its famous regional products, which are the pride of the locals. "