Name: Thon en Chartreuse (Tuna Cooked in a ‘Chartreuse’)
Yield: Serves Four
Cuisine: France
Ingredients: 3 tbs olive oil; 6 carrots; 4 to 8 lettuce hearts; salt and pepper; a steak of tuna 2.5 cm (1”) thick and just over ½ kg (1 lb 2 oz); 4 fillets of anchovy; lemon juice; 225 ml (8 fl oz) white wine; 2 onions; a handful of fresh sorrel

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Mediterranean Seafood

By Alan Davidson

Published 1981

About

A ‘chartreuse’ is a dish of mixed vegetables, and there are various ways of combining tuna with such a mixture. For the version below you will need:

Ingredients

a steak of tuna 2.5 cm (1”) thick and just over ½ kg (

Method

First select a heavy covered pan, preferably what the French call a casserole à sauter, or sauteuse, big enough for the piece of tuna. Blanch the tuna in water to which has been added salt and lemon juice, take off its skin, and lard it with the fillets of anchovy.

Put the olive oil in the sauteuse and set it to warm. Slice thinly the onions and carrots and add them. Place the tuna on t