Thon Provençale

In this hearty dish the tuna is first marinated in vinegar, then simmered with wine and vegetables until it has absorbed all their flavor. Tuna is available only from early summer to early fall, but you can substitute swordfish or halibut for this recipe. Serve with Riz aux Herbes or, if you want some green vegetables with it, with Épinards aux Pignons or Courgettes Râpées.