Pan-Seared Tuna, Basque-Style
Firmin & Philippe Arrambide, Les Pyrénées, France. Flavors of Basque Country. Total time: 30 to 60 minutes. Preparation time: 20 minutes. Cooking time: 30 minutes. Difficulty: Easy. Chef's Note: At the Arrambides' in Basque Country, it's accepted practice to put the focus on local products such as tuna. This is a classic that's always in season.
⏱️ Prep: 20 min🍳 Cook: 30 min
Ingredients
| 4 | medallions of Tuna, about 150 g / 5 oz. each |
| 6 | tomatoes |
| 8 | Espelette Chili chilies (or 2 green peppers) |
| 1 clove | garlic |
| 2 | onions |
| 50 g | Bayonne Ham |
| 1 bunch | chervil |
| 100 ml | olive oil |
| — | salt and pepper |
Instructions
Method:
Preliminary preparations:
- Peel, quarter and seed the tomatoes.
- Cut the ends off the chilies and remove the seeds; chop into small pieces.
- Peel and cut up the onions.
- Peel and chop the clove of garlic.
- Cut the ham into thin strips.
Preparing the "basquaise" garnish:
- Heat half the olive oil in a Dutch oven.
- In the hot oil, sweat the garlic gently; sauté the ham; add the onions and cook without letting them color; add the Espelette chilies and combine well.
- Cover and cook for 15 minutes over low heat, stirring occasionally.
- After this initial cooking time, add the quartered tomatoes; cover and cook another 15 minutes, stirring every 2 or 3 minutes.
Cooking the tuna and Presentation:
- Season the tuna medallions with salt and pepper on both sides.
- Place the remaining olive oil in a skillet; heat the pan and sear the tuna medallions for approximately 2 1/2 minutes on each side.
- When the tuna is cooked, transfer to a plate and let rest, covered with a piece of aluminum foil, for at least 5 minutes. (Place in the oven for 2 minutes to reheat just before serving.)
- Correct the seasoning of the "basquaise" garnish.
- Arrange the tuna medallions on a bed of "basquaise" garnish and sprinkle with sprigs of chervil.