Thon à la Provençale Sauce Rémoulade

Provençal Tuna with Caper Sauce

Preparation info

  • 4

    • Difficulty


Appears in

A Table in Provence

A Table in Provence

By Leslie Forbes

Published 1987

  • About

Cut into thick fillets and grilled over an open fire, fresh tuna has a rich, meaty flesh, long appreciated in Provence. This first tuna, fished off the coast between Sète and Marseilles, rarely appears before June - the water is still too cold- and the best time for it is between September and December.


Sauce Rémoulade

  • 1 tsp/5 ml fresh parsley, finely chopped
  • 2 tbsp/30


First make the sauce: pound to a paste the parsley, capers, onions, egg yolks, anchovies and garlic (if using). Add the raw egg yolk, then add the olive oil, drop by drop, as for aïoli, until you have a thick paste. Season with as much lemon juice as you like.

To prepare the fish, blanch it first in boiling water and remove the skin. Heat the olive oil and bay leaf together. Put in the