Le thon à la chartreuse

Tuna with chartreuse

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Magrets & Mushrooms: More Country Recipes from South-West France

By Jeanne Strang

Published 2024

  • About

Tuna is fished in large quantities from both the Atlantic and Mediterranean, and is often eaten cold in salads as well as hot. Bluefin tuna from the Atlantic is highly prized, can grow to 2 feet long and live, it is said, for up to 50 years. Firm of flesh, it is well-suited to slow cooking in a casserole.

My good friend Erick Vedel from Arles has kindly supplied a Provençal interpretation, a far cry from the Basque stew called marmitako, in which the locals celebrate t