Thon à la Provençale

Long before thon, tunny fish or tuna, got into a tin the Sicilians used to preserve fine fillets in small barrels of olive oil which they exported to Nice and other Provençal ports. Today fresh tuna is widely available in the south of France and now and again I have discovered some in London. Fresh tuna tastes far superior to the tinned kind, with a more delicate flavour, and, if not overcooked, a less woolly texture. The flavour of this dish depends on the quality of the bouquet gar