Thon à la basquaise by Laurent Mariotte

Ingredients

For 6 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. 1.Peel the red onions and cut into cubes.
2. 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. 3.Add thyme and cook for 5 minutes.
4. 4.Cut the piquillos into strips. Add to the onion fondue and crushed peeled tomatoes. Cook for 30 minutes over low heat.
5. 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. 6.Pour the boiling sauce into the serving dish and put the tuna cobblestones on top.