With Espelette pepper and Bayonne ham
A flavourful, slow-cooked preparation with the flavours of South-West France.
This recipe offers a truly delicious combination: albacore tuna and Bayonne ham. The marriage of land and sea is beautifully accompanied by Espelette pepper and a fruity extra virgin olive oil.
Albacore (Germon) tuna (45%), extra-virgin olive oil, water, tomato concentrate, onions, red peppers, red wine vinegar (sulphites), Bayonne ham (2.2%), herbs, cassava starch, Espelette peppers (0.45%), salt.