Basque Pipérade with Seared Tuna Steaks - Your Local Advertiser

Name: Basque Pipérade with Seared Tuna Steaks - Your Local Advertiser
Total time: 45 min
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)

www.yourlocaladvertiser.ie

Savor a flavorful Basque Pipérade with seared tuna steaks, featuring onions, peppers, and tomatoes sautéed in duck fat. Perfect for dinner!

View full recipe on www.yourlocaladvertiser.ie

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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)