Thon Froid, Sauce Bretonne

Name: Thon Froid, Sauce Bretonne (Cold tuna with Breton sauce)
Yield: Serves Six
Cuisine: France
Ingredients: a piece of fresh tuna weighing ¾ kg (just over 1½ lb) cleaned or the equivalent of canned tuna; materials for a court-bouillon, only needed for cooking the fresh tuna; a piece of fresh tuna weighing ¾ kg (just over 1½ lb) cleaned or the equivalent of canned tuna; double cream, 100 ml (7 tbs); finely chopped chives, 2 tbs; finely chopped parsley, 3 tbs; capers, 1 tbs; small pickled gherkins, 2, finely chopped; salt and pepper to taste; wine vinegar, 100 ml (7 tbs); spices at your discretion; salt and pepper to taste; canned artichoke hearts, 6, diced; medium tomatoes, 6, sliced; olive oil, 300 ml (½ pint); for the sauce

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 1½ lb) cleaned or the equivalent of canned

Europe
France
North West France
Fish course
Pescatarian
Gluten-free
Mediterranean

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