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Le Chaudron recipe
Pavé thon papillote tomate basilic
Tuna steak in parchment with tomato and basil
⏱ 22 minServes 2Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
2tuna steaks150 g (5 oz) each
200 g (7 oz)tomatoes
1red onion
2 clovesgarlic
1 tbspolive oil
1 tbspchopped basil
1 tbspblack olives
1 pinchsalt and pepper
- 2 tuna steaks 150 g (5 oz) each
- 200 g (7 oz) tomatoes
- 1 red onion
- 2 cloves garlic
- 1 tbsp olive oil
- 1 tbsp chopped basil
- 1 tbsp black olives
- 1 pinch salt and pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 200°C (400°F) convection. Cut 2 large squares of parchment paper, about 35 cm (14 in).
- Score a cross in the base of the tomatoes and blanch for 30 seconds so they peel easily.
- Quarter the peeled tomatoes and remove the seeds.
- Thinly slice the red onion, chop the garlic and roughly chop the olives.
- Make a bed of red onion in the center of each parchment square and set a tuna steak on top.
- Scatter the tomatoes, garlic and olives around and over the tuna and drizzle with ½ tablespoon olive oil.
- Season lightly and seal the parcels tightly.
- Bake for 12 minutes for pink tuna or 15 for medium. Sprinkle with basil when you open them.
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