Enjoy a taste of summer in winter and discover a recipe from the Basque Country. Marie-Christine from the Sites et Paysages Campsite Lou P’tit Poun presents you the Tuna Piperade.
For 4 persons, you will need :
4 fresh red tuna slices (if they are large, 2 should be enough)
5 large tomatoes without pips and peeled.
6 mild green chilli peppers
2 large peppers (peeled and without pips)
1 clove of garlic
2 sugar lumps
Parsley, Thyme, laurel
Salt, Piment d’Espelette
Slice your onions and cook them in olive oil for 10 mn. Add both types of peppers, slice the chilli peppers in length and the other peppers in cubes. Stir often and cover, let it simmer for 15 minutes more. When the onion is cooked, add the peeled tomatoes, chopped garlic, thyme and laurel. Salt and spice according to your taste, then add sugar as the tomato is acidic. Cover the dish. During this time, heat the grill. Once hot, cook the fish very slowly during 15 to 20 minutes and turn it once.
Once the fish is cooked (approximately 25 minutes), beat the eggs in omelette and add them to the piperade. Let it cook for 5 more minutes whilst stirring with a wooden spoon.
Once all is cooked, place the piperade on the plate and put the tuna slice on top. Add a twig of parsley and serve very hot.