Tuna à la basquaise Recipe


Difficulty
level

Users
rating

Preparation
time

15 min
Heat treatment time
1 h 30


Tuna à la basquaise

Ingredients list

  • 500 g fresh tuna steaks
  • 500 g fresh tomatoes
  • 4 shallots
  • 4 garlic cloves
  • 2 bell peppers
  • Spices (cinnamon, nutmeg, cloves)
  • Olive oil
  • Salt & pepper

Number of servings

6 servings

Jar suggestion

Le Parfait Super Jars

Le Parfait Super Jars

All products


Preparation

  1. Peel and chop the shallots and garlic. Cut open the bell peppers, remove the seeds and pith, then cut into small dice. Dice the tomatoes.
  2. In a little olive oil, sear the tuna steaks for 2-3 minutes each side.
  3. Meanwhile, sauté the shallots, garlic and peppers for 2-3 minutes. Add the tomatoes and spices. Season to taste. Cook for another 5 minutes. 
  4. Fill the jar by layering the tuna and vegetables, up to 2 cm from the brim. Seal tightly and proceed immediately to the heat treatment, 90 minutes at 100°C.


History has it that….'À la basquaise' or 'Kaskarot' is a term used for many dishes (including omelets and sautéed chicken) with a base of tomato, pepper, garlic, spices and onion. The Basque Country wouldn’t be what it is without its delicious gastronomy and local products, the pride of its inhabitants. 


Rate this recipe


Comments

0

comment on this recipe


* Mandatory fields