Recipes
Peel the red peppers, remove the seeds and dice finely. Saute them in 10g of olive oil. Peel the red onion and slice thinly.
Sweat the onions in 10g of olive oil.
When the onions are soft and translucent, add the peppers and the grated garlic (using a Microplane), salt and pepper. Set aside in the refrigerator.
In a bowl, combine the cream cheese with the cooked mixture and the chopped sundried tomatoes. Add the Espelette pepper and adjust the seasoning.
Peel the onion and slice thinly. Peel, remove the seeds and slice thinly the red bell pepper and the red chili pepper.
Set aside.
Season the tuna steaks with salt and pepper.
Cook them to the desired doneness.
Slice the buns in half and heat for a few minutes.
Spread the warm buns generously with the Basque cream.
Top with the rocket leaves, sliced onions, sliced red bell pepper and red chilli pepper.
Top with the tuna steak.
Put more rocket leaves, sliced red bell peppers, sliced red chilli peppers and onions on top of the tuna.
Finish with a pinch of Espelette pepper.
Close the burger.
