Cut the tomato into small cubes and stew with a little olive oil over low heat and covered for 10 minutes. Add peeled red pepper, Espelette pepper and a pinch of salt. Continue cooking on low heat for 10 minutes, covered, stirring occasionally to ensure the bottom does not attach.
Peel the onion and slice it into half-rounds.
Melt the onion in a little fat. Cook over low heat and covered for 4 minutes.
Add sugar and continue cooking uncovered and over low heat until onion turns a nice golden color.
Chop tuna, fleur de sel, pepper a little garlic, a little onion and some spices … shape Hamburger and pan in a spoonful of olive oil for 5 minutes per side (4 minutes to obtain tuna steaks)
Spread a spoonful of stewed peppers on the mats.
Place the tuna steak, cover with the caramelized onions, add a few leaves of salad then the rest of compote peppers / tomatoes.
Cover with another doormat and serve immediately.
Enjoy your meal from
Ingredients
Directions
Cut the tomato into small cubes and stew with a little olive oil over low heat and covered for 10 minutes. Add peeled red pepper, Espelette pepper and a pinch of salt. Continue cooking on low heat for 10 minutes, covered, stirring occasionally to ensure the bottom does not attach.
Peel the onion and slice it into half-rounds.
Melt the onion in a little fat. Cook over low heat and covered for 4 minutes.
Add sugar and continue cooking uncovered and over low heat until onion turns a nice golden color.
Chop tuna, fleur de sel, pepper a little garlic, a little onion and some spices … shape Hamburger and pan in a spoonful of olive oil for 5 minutes per side (4 minutes to obtain tuna steaks)
Spread a spoonful of stewed peppers on the mats.
Place the tuna steak, cover with the caramelized onions, add a few leaves of salad then the rest of compote peppers / tomatoes.
Cover with another doormat and serve immediately.
Enjoy your meal from
English 
French 