What does Williams-Sonoma Essentials of French Cooking bring us this week? Seared Tuna with Piperade – yum!
The Aquitaine region is in the south-western part of France near the Atlantic ocean near the Pyrennes mountain range, bordering Spain. I’ll bet that would be a nice place to live. (This now is added to my ex-pat places to retire list)
Piperade is a typical Basque dish prepared with onion, green peppers, and sauteed tomatoes I recently read the coloring reflect the colors of the Basque flag (red, green and white). How about that?
2 teaspoons extra virgin olive oil
1 large onion
Green and red bell peppers, cut length wise into strips
½ teaspoon sweet paprika
¼ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon pepper
Tuna steaks about ¾ inch thick
Warm olive oil, add onion and sauté 2 to 3 minutes. Now add green and red peppers and sauté until soft.
Stir in tomatoes, garlic, salt, pepper, sugar, sweet paprika and cayenne. Let this thicken…perhaps 20 minutes or less will do it.
Prepare your cast iron skillet. I love this lodge skillet ! Place on medium high heat and sprinkle evenly with salt. When hot, add tuna and sear on one side, turn and sear the other side. Do not overcook as you want the pink in the middle. Transfer to a warm plate and place piperade over it.
This was melt in your mouth texture...and so good. The wine was good. The company is always good.
Next up from this cookbook is a steak or chicken dish. Can’t decide yet. Preferences from anyone? I am always open to suggestion.
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