Seared Tuna Steaks with Basque Pipérade

Seared Tuna Steaks with Basque Pipérade


5 tbsp. EVO or rendered duck fat (traditional)

7 oz. Spanish ham or prosciutto, cut into 1/4-inch strips

3 cloves garlic, smashed flat

1 1⁄4 lb. green peppers stemmed, seeded, and cut into 1/2-inch-wide strips

3 small yellow onions, finely chopped

1 tbsp. tomato paste

1 12-oz. jar whole fire roasted red peppers, drained and cut into 1/2-inch-wide strips

1 lb. vine-ripe tomatoes or canned, cored, peeled, and roughly chopped

4 sprigs flat-leaf parsley

4 sprigs thyme

1 bay leaf

Kosher salt

Hot paprika or cayenne to taste

2 lb. tuna, cut into eight 4-oz. steaks



In a large saucepan, warm 2 tablespoons EVO or duck fat over medium heat. Add the ham and garlic, and cook, stirring, until lightly browned, about 6 minutes. Add the green peppers and onions to the pan and cook, stirring, until softened and lightly browned, about 14 minutes. Stir in the tomato paste, cook for 2 minutes, then add the roasted red peppers along with the tomatoes, parsley, thyme, and bay leaf. Season the peppers with salt and hot paprika or cayenne and cook, stirring occasionally, until the tomatoes break down and the pipérade is thickened but still loose, about 10 minutes. Scrape the pipérade onto a serving platter and keep warm.

Meanwhile, warm the remaining 3 tablespoons EVO or duck fat in a large skillet over high heat. Season half the tuna steaks with salt, then add to the skillet and cook, turning once, until medium rare, 2 to 3 minutes. Transfer the tuna steaks to a plate and repeat cooking the remaining raw tuna steaks. Season all the tuna steaks with hot paprika or cayenne to taste, then arrange the steaks over the pipérade and serve.


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