Basque Pipérade with Seared Tuna Steaks - Your Local Advertiser

Ingredients

• 5 tbsp. rendered duck fat
• 7 oz. jambon de Bayonne or pancetta (cut into 1/4-inch strips)
• 2 cloves garlic (smashed flat)
• 1 1/4 lb. green padrón or shishito peppers (stemmed, seeded, and torn into 1/2-inch-wide strips)
• 3 small yellow onions (finely chopped)
• 1 tbsp. tomato paste
• One 10-oz. jar whole red piquillo peppers (drained and torn into 1/2-inch-wide strips)
• 1 lb. vine-ripe tomatoes (cored, peeled, and roughly chopped)
• 4 sprigs flat-leaf parsley
• 4 sprigs thyme
• 1 bay leaf
• Kosher salt
• Piment d'Espelette
• 2 lb. tuna belly (cut into eight 4-oz. steaks)