Basque Pipérade with Seared Tuna Steaks | Saveur

Name: Basque Pipérade with Seared Tuna Steaks | Saveur
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

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Pipérade, a sauté of onions, peppers, and tomato, adds sweet Basque flavor to tuna.

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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