Sagarnoa tuna

Batteleku - jean de Luz

Tuna fished off the Basque coast

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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.

Tuna, onions, apples, red pepper, cider, pepper, chilli

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Sagarnoa tuna is also available in PepperTunaFish & Seafood.

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