Thon à la basquaise by Laurent Mariotte
- Total time
- 1 h 15
- servings
- 6 servings
- Dish type
- Other
Auto-translated · View original
Contains glutenContains fishPescatarianPork-freeAlcohol-freeLactose-freeKosher : to verifyHalal : to verify
Prep
30 min
Cook
45 min
Total time
1 h 15
Ingredients
Ingredients
servings
- 6 6 white tuna cobbles
- 2 2 red onions
- 3 gousse 3 cloves of garlic
- 1 1 branches of thyme
- 1 1 cans of peeled tomatoes
- 1 1 piquillo jars
- olive oil
- maize flour
- fine grey salt
- mill pepper
- espelette pepper
Method
- 1
Peel the red onions and cut into cubes.
- 2
In the casserole, heat 5 cl of olive oil and sweat onions over low heat. Peel the garlic and grat it over the onions. Salt and sprinkle with Espelette pepper.
- 3
Add thyme and cook for 5 minutes.
- 4
Cut the piquillos into strips. Add to the onion fondue and crushed peeled tomatoes. Cook for 30 minutes over low heat.
- 5
Season the tuna cobblestones, put them in the corn flour and brown them in a little olive oil. Count 2 to 3 minutes per face depending on the thickness.
- 6
Pour the boiling sauce into the serving dish and put the tuna cobblestones on top.
Source : marmiton
Reviews
Reviews
★★★★★
—Loading…
Comments
- No comments yet. Be the first to share your thoughts!