Preparation
Step 1: Pepper piperade:
- Peel and clean the vegetables.
- Slice the onions and sweat them in olive oil, then add the red peppers cut into strips and previously seeded.
- Add the diced tomatoes, tomato paste, chopped garlic, salt and sugar.
- Cook for about 45 minutes over low heat, leaving to stew.
- At the end of cooking, add the Espelette pepper and chopped parsley.
Step 2: Preparing the tuna:
- Heat the olive oil.
- Cut the tuna and mark on one side only (one side).
- Season with salt and pepper.
Step 3: Dressing and finishing:
- Place the pepper piperade at the bottom of the plate .
- Add the tuna to the dressing , finish with raw onions, chopped chives and herb sprouts for decoration.
