4 x 185 g thick tuna steak or slice, cut from the loin (or tuna cut from the belly)
30 ml olive oil
2 onions, thinly sliced
1 small red bell pepper, thinly sliced
1 small yellow bell pepper, thinly sliced
1 small green bell pepper, thinly sliced
3 garlic cloves, chopped
3 tomatoes, peeled, seeded and diced
150 ml dry white wine
1 bouquet garni
Salt, freshly ground pepper
15 ml olive oil
150 g Bayonne ham, thinly sliced
Bayonne ham is a speciality of the Basque Country. It can be replaced by Serrano ham.
Peeling and seeding tomatoes is an easy process if you follow these instructions :
1.Make a cross on the base of each tomato.
2.Remove the core.
3.Plunge the tomatoes into boiling water for 10 seconds, remove with a slotted spoon and transfer to a bowl of iced water to stop the cooking process. Remove the tomatoes from the water.
4.Peel the skins, starting from the cross. Halve or quarter, remove the seeds.
Le Cordon Bleu London offers a variety of short courses in Cuisine and in Pâtisserie. Learn more about our gourmet courses online.
To find out more about Le Cordon Bleu cookery books, please visit our online boutique. Please note that we sell cook books and cooking equipment also at our local campuses. For more information, please email us.