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Sagarnoa tuna

Batteleku - jean de Luz


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Tuna fished off the Basque coast

This recipe exists thanks to a fortuitous meeting between a Basque fisherman and Breton Dominique Lagadet, who bring together their expertise for a dish that revels in all that is great about Basque fish, and all that is delicious about Breton cider.

Serving suggestion : Heat for 10 minutes over a gentle flame and serve with rice or pasta.

Composition :
Tuna, onions, apples, red pepper, cider, pepper, chilli
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Reviews about : Sagarnoa tuna

Christian J. - 10 Décembre 2013

Brigitte C. - 18 Mars 2013

Marc C. - 22 Décembre 2012 - Verified purchase

ELISA D. - 08 Mai 2012 - Verified purchase

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