Gastronomie : axoa de thon, une tradition du Sud-Ouest !

MORE INFO https://www.france.tv/france-3/meteo-... With the gloomy weather of early spring, the beautiful sunshine awaiting us on the Léon pond should do you a world of good... And so will Vincent's axoa. A traditional Southwestern dish often made with veal, but which we're serving with tuna today. A guaranteed change of scenery with Marjorie Lequet, who traveled to the Landes region to taste this delicious specialty. Ingredients: Tuna Onions Peppers Crushed chili peppers Grilled bell peppers Tomato paste Smoked fish Espelette peppers Potatoes Oil Flat-leaf parsley Recipe: 1. Chop the onions. 2. Slice the peppers and strip the flat-leaf parsley leaves. 3. Cook the onion and pepper mixture in oil. 4. Add crushed chili peppers (Niora). 5. Add oil and parsley. 6. Pour in a generous amount of Chardonnay de Gascogne. 7. Stir in a small roasted pepper. 8. Add tomato paste, water, fish smoke, and Espelette pepper. 9. Add the tuna. 10. Add pre-cooked potatoes and simmer, covered, for about ten minutes. Chef: Vincent Storti FOLLOW US   / meteoalacarte     / meteoalacarte     / meteoalacarte   REACT Hashtag #Meteoalacarte