Tuna à la basquaise Recipe




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

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  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. 

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