Cookwares

• Dutch oven

Method

1. 1Step : Peel and dice the red onions.
2. 2Step : Heat the olive oil in a Dutch oven and sweat the onions over low heat.
3. 3Step : Peel and grate the garlic over the onions. Season with salt and add Espelette pepper.
4. 4Step : Add the thyme and cook for 5 minutes.
5. 5Step : Cut the piquillo peppers into strips. Add them to the softened onions along with the crushed peeled tomatoes. Simmer gently over low heat for 30 minutes.
6. 6Step : Season the tuna steaks, dredge them in cornflour, and brown them in a little olive oil for 2 to 3 minutes on each side.
7. 7Step : Pour the sauce into a serving dish and arrange the tuna steaks on top.