Basque-style tuna Recipe
Heat treatment time
Number of servings6 servings
- Peel and chop the garlic and shallots. Cut open the peppers, remove the seeds, white parts and stems, and dice. Take the stems off the tomatoes and dice.
- Fry the steaks of tuna in olive oil for 2-3 minutes on each side.
- At the same time, cook the shallots, garlic and peppers for 2 to 3 minutes, then add the tomatoes and seasoning. Let simmer for 5 minutes.
- Fill your jars, alternating layers of tuna and vegetables, up to 2 cm from the top. Seal and proceed immediately to the heat treatment for 2 hours at 100°C.
"As an aside... Many different dishes are described as “Basque” or Kaskarot” (notably omelettes and sautéed chicken) when they use tomato, pepper, garlic, chili pepper and onion. The Basque region is renowned for its distinct and original cuisine and its famous regional products its locals are so proud of".