Recipe: Tuna à la Provençale

Name: Thon à la provençale
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 portions
Ingredients: 4 belles tranches de thon (darnes) de 200 gr environ50 g de filets d'anchois allongés à l'huile d'olive1 feuille de laurier3 g de fleur de thymquelques feuilles de menthe fraîche1 oignon ciselé finement (haché)1 jus de citron2 gousses d'ail dégermées, écrasées et hachées200 g de tomates pelées, épépinées et hachées grossièrement2 dl d'huile d'olive1 dl de vin blanc secsel poivre du moulin

By chef patrick ★ ★ ★ ★ ★ 5/5 (3 reviews) Fishes

Prep 20 min

Cook 30 min

Total 50 min

Servings 4 serv.

Ingredients for 4 servings

Tuna 'à la Provençale' (recipe from the Provence region, for 4 persons) :
4 nice slices of fresh tuna (half a pound each)
50 grams of anchovy filets preserved in olive oil
1 bayleaf
3 grams of thyme flowers

a few fresh leaves of mint

1 thinly chopped onion

the juice of 1 lemon

2 crushed then chopped cloves of garlic (remove the germs)
200 grams of peeled roughly chopped tomatoes
2/10 liter olive oil
1/10 liter of dry white wine

table salt and freshly ground black pepper

Step-by-step directions

1 hour before the meal :

Put you fish slices on a large dish, season them with salt and pepper then with a small sharp knife, make a few not deep notches and put in each of them a small piece of anchovy file.

Sprinkle with thyme, put 1/4 of the bayleaf on each slice of fish, sprinkle the lemon juice on them, put a clingfilm (saran wrap) on the dish and keep it during 1 hour in the fridge.

Then heat the olive oil in a casserole dish, brown the fish on both sides and take it off the casserole onto a plate.

In the same casserole, brown the onion then add the garlic, tomatoes and then the wine. Make it boiling and put into the casserole the fish with care.

Slow down the heat and let the fish cook during 15 minutes with a lid on the casserole, checking that the fish and the sauce do not stick on the bottom of the casserole.

Then get rid of the central fish bone and of the skin of each fish slice and serve the fish and the sauce on the fish and some (few) chopped mint leaves on the sauce in individual dishes.

To go with it, prepare separatly zucchinis panned in loive oil with garlic and a nice coll rosé wine from Bandol : this is PROVENCE !

Tomates Thon Plat de poisson