Basque Tuna Steak with Piperade | Juicy Spanish Fish Dinner

Wash, deseed, and slice the kapia peppers and green peppers into thin, lengthwise strips. Peel and thinly slice the onion into half-moons, and finely mince the garlic cloves.

Take the fresh tuna steaks out of the fridge 15 minutes before cooking to bring them to room temperature. Pat them thoroughly dry with paper towels, then lightly season both sides with salt and pepper.

Heat 2 tablespoons of extra virgin olive oil in a deep frying pan over medium heat. Add the sliced onion, kapia peppers, and green peppers, season with a pinch of salt, and cook over low heat for about 10–12 minutes until the peppers soften and turn sweet.