Recipe: Red Line-Caught Tuna Hearts and Soissons Beans Basque Style

Name: Coeurs de Thon rouge de ligne et Soissons à la Basquaise
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 portions
Ingredients: 2 Belles tranches de thon rouge de ligne* de 300 g environ taillées en 4Garniture:Le tout taillé en petits dés1 courgette1 poivron vert évidé et grillé1 poivron rouge évidé et grillé1 petite aubergine2 tomates mondées bien mûres2 ou 3 oignons nouveaux verts compris2gousses d'ail dégermées et hachées50 g d'olives vertes dénoyautées et émincées300 g de haricots blancs de Soissons cuits au naturelHuile d'olives (olives noires si possible)un peu de fleur de thym(citron si possible)2 feuilles de lauriersel fin ,poivre du moulin et une pincée de poudre de piment d'Espelette.quelques languettes de jambon de Bayonne (80 g)

By chef patrick ★ ★ ★ ★ ★ 4.7/5 (9 reviews) Fishes

Prep 30 min

Cook 30 min

Total 1h

Servings 4 serv.

Ingredients for 4 servings

2 Beautiful slices of red line-caught tuna* of approximately 300 g each cut into 4 pieces

Garnish:

All cut into small dice
1 zucchini
1 green bell pepper, cored and grilled
1 red bell pepper, cored and grilled
1 small eggplant
2 blanched ripe tomatoes
2 or 3 spring onions, green parts included
2 cloves garlic, degermed and chopped
50 g green olives, pitted and sliced
300 g Soissons white beans cooked in water
Olive oil (black olives if possible)
A little thyme flowers (lemon thyme if possible)
2 bay leaves
Fine salt, ground pepper and a pinch of Espelette chili powder
A few strips of Bayonne ham (80 g)

Step-by-step directions

1- In a large frying pan pour 4 good spoonfuls of olive oil, then when it is very hot, place your tuna hearts, salt and pepper, sear for just 1 minute on each side, then transfer them to a baking sheet.

2- In this same pan where the oil remains, pour all your diced vegetables, add the garlic, olives, thyme and bay leaf, salt and pepper with Espelette powder then cook covered gently for 15 minutes.

3- Preheat your oven to 180°(th6)

4- Then keep 1/3 of this garnish in the pan, pour the rest over your tuna hearts, cook in the middle of the oven for 15 minutes.

5- Heat your pan where the remaining third of the garnish is, then pour in your beans, bring to a boil, season a little, then remove from heat and cover.
Serve boiling hot in a nice shallow dish, the tuna hearts covered with its fragrant garnish and your shredded Bayonne ham, the Soissons beans bathed in sunshine around it.
And then the famous maxim
Red tuna is precious we fish it on our coasts with respect
I did not publish red tuna recipes for years precisely to not participate in the painful problem of its intensive fishing.
www.thonrougedeligne.com.
Same phenomenon for Soissons beans, make sure they come from the cooperative.
www.haricotdesoissons.com

Haricots de soissons Tomates vertes