Tuna à la basquaise Recipe

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.