Anne Willan

Thon à la Marseillaise

Baked Tuna with Lettuce, Onions and Tomato

Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

The first lettuce in France is said to have been brought from Italy by the Avignon popes (hence the name of ‘romaine’, Roman, lettuce). In this recipe many well-flavoured firm fish such as monkfish or swordfish can be used instead of the tuna.

Ingredients

1-kg piece of

Method

Soak the tuna for ½–1 hour in water with a little vinegar; then drain it. Use a heavy knife to cut it into 6 steaks. Wash the lettuce, separating the leaves, and dry thoroughly. Coarsely shred all but 5 or 6 of the leaves. Set the oven at low (160°C/320°F).

In a well-oiled, shallow baking dis