Basque-Style Marinated Tuna
Tuna provides complete protein and a firm, meaty texture, while bell pepper, tomatoes, garlic, and thyme add fiber and aroma. Brief frying followed by simmering in wine keeps the fish juicy and creates a rich sauce.
Remove the dark parts from the tuna fillet (400 g) and cut it into pieces about 1 cm thick. Peel and seed the bell pepper (240 g) and tomatoes (200 g), then dice them; finely chop the onion (50 g) and garlic (10 g).
Heat part of the olive oil (135 g) over high heat and fry the tuna for 2 minutes. Season with table salt (to taste), add espelette pepper (1 g), and transfer the fish to a plate.
Sauté the prepared vegetables in the remaining oil for 10 minutes over medium heat.
Pour in the dry white wine (150 g) and add the remaining olive oil; bring the sauce to a boil. Return the tuna to the pan, add fresh thyme (5 g), and simmer for 10 minutes.
Cool the dish and refrigerate it for at least 1 hour.
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