Grilled albacore with Gernika green peppers

90 min
Type of dish: Fish
Temperature: Hot
Cuisine type: Basque cuisine
Seasonal period: June, July, August, September, October
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
Bonito 1.0 kg
Salt flakes 2.0 g
Table salt 1.0 g
Ground black pepper 1.0 g
Chives 30.0 g

For the tuna:

  • Fillet the tuna and set aside.
  • For the garnish:
  • Chop the onion in julienne and caramelize in oil with salt and pepper. Set aside.
  • Fry the Guernica green peppers.

For the fried sauce:

  • Slice the garlic and cut the dried chilli in rings.
  • Pour olive oil in a pan or sauté, add the garlic and heat, when it begins to change its colour, remove from the heat and add the cut chilli, vinegar and parsley.

For decoration:

  • Make a chive oil, for this, blend the chives in sunflower oil until they are perfectly blended.
  • Cut thin rings of onion using the slicing machine. Flour and fry them at a moderate temperature until they are crispy.


  • Grill the fillets carefully so as not to break them. Place them on a tray.
  • Fry the peppers.
  • Prepare the fried sauce and place the tuna on the tray. Move the tray well to thicken the fried sauce and the juice of the tuna. Pour the rest of the sauce over the tuna.
  • Place the tuna on a bed of caramelised onion.
  • Garnish with the fried Guernica peppers.
  • Garnish with a dash of chive oil and the crunchy onion rings.


Nutritional information (1 portion)
Fiber 3.65 g
Saturates 5.45 g
Monounsaturated fatty acids 12.82 g
Polyunsaturated fatty acids 10.18 g
Cholesterol 71.52 mg
Calcium 191.29 mg
Iron 4.1 mg
Zinc 2.27 mg
Vitamin A 105.24 ug
Vitamin C 172.98 g
Folic acid 86.02 ug
Salt (Sodium) 153.79 mg
Sugars 2.15 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.