Red peppers, tuna flakes, onions, capers & cherry tomatoes

1. Split the bell peppers in half with a knife, remove the stems and seeds, and slice into strips ½ cm (¼ in.) thick.
2. Cut the onions in half, then in large wedges to retain their crunchiness.
3. Heat 2 generous tablespoons of olive oil in a large frying pan, then brown the onion wedges and bell pepper strips.
4. Gradually add in the thyme leaves and white peppercorns, season with 2 twists of the pepper mill and the salt mill, then leave to steam.
5. While the onions are steaming, julienne the little gem lettuce and halve the cherry tomatoes.
6. Deglaze the pepper-onion mixture in your frying pan with the white wine and cook gently for 10 minutes.
7. Place the julienned little gem lettuce, cherry tomatoes, tuna flakes, tarragon leaves, capers, and black olives in a large salad bowl.
8. Once the vegetables have absorbed the white wine, add 2 tablespoons of vinegar and deglaze again.
9. Gently mix the hot vegetables and the salad together, then finish with 2 drizzles of olive oil. Serve and enjoy!

Chef tips:

1. The heat of the vegetables could gradually cook the little gem lettuce causing it to lose its crisp texture. Therefore, the final mixing should not be done until just before serving to fully enjoy this mixed temperatures dish! 
2. Little gem and romaine lettuce are best suited to this recipe (most leaf lettuce, such as oakleaf and escarole, is too fragile and could “cook” due to the heat.)
3. You can substitute the tuna in oil with raw fish - it's just as delicious!

Check out Yves Camdeborde's recipe in this video!