Basque Pipérade with Seared Tuna Steaks

Pipérade, a sauté of onions, peppers, and tomato, is perhaps the most patriotic dish of Basque country—the colors represent those of the Basque flag. When in the region, you'll find it served with everything from scrambled eggs to fish and meat. The longer it cooks, the sweeter it gets, so let it simmer on the stovetop for up to a couple of hours, time permitting.

Featured in: Biarritz and the Cuisine of the Sun