Thon Froid, Sauce Bretonne

Cold tuna with Breton sauce

Preparation info

  • Serves

    Six

    • Difficulty

      Easy

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

Ingredients

  • a piece of fresh tuna weighing ¾ kg (just over lb) cleaned or the equivalent of canned

Method

The preparation is extremely simple. If you are using fresh tuna, cook it in the court-bouillon for 25 to 45 minutes (depending on its shape and maximum thickness). Let it cool. Then set it on a platter decorated with tomato slices and artichoke hearts and lettuce leaves. The lettuce could well form a bed for the fish.

Make the sauce by stirring toget