Thon Braisé Sauce Poivrade

Name: Thon Braisé Sauce Poivrade (Braised Tuna in a Peppery Sauce)
Yield: 4
Cuisine: France
Ingredients: 2 tbsp/30 ml oil or butter; 1 tbsp/15 ml wine vinegar; salt & lots of coarsely ground black pepper; 3 tbsp/45 ml olive oil; 1 wineglass water; 1 large bouquet garni (thyme, bay, rosemary); salt & pepper; 1 bay leaf; 1 sprig of thyme; 2 cloves; 1 garlic clove, peeled and chopped; 1 turnip, cut in thin strips; 2 carrots, cut in thin slices; 2 onions, peeled & sliced; 9 fl oz/250 ml white wine; pinch of flour; 1 wineglass red wine; 2 turnips, peeled & shredded; 2 carrots, peeled & shredded; 2 tbsp/ 30 ml tomato coulis; 4 small onions, peeled and cut in slices; 1 tuna steak 1 in/2.5 cm thick of about 1 ¼ lb/500-600 g

Braised Tuna in a Peppery Sauce

Preparation info

Difficulty
Medium

Appears in

A Table in Provence

By Leslie Forbes

Published 1987

About

In the Cuisinier Méridional this recipe is given using sturgeon instead of tuna, with the note: ‘All preparations for sturgeon are applicable equally to tuna.’

Ingredients

1 tuna steak 1 in/2.5 cm thick of about 1 ¼ lb<

Europe
France
Sauce
Pescatarian
Provence
Mediterranean

Method

Blanch and skin the tuna as in previous recipe. In a deep saucepan, large enough to hold all the ingredients, cook the onions, carrots and turnips in the oil until slightly softened. Add the bouquet garni, lay the tuna on top and sprinkle with salt, pepper and white wine. Cover and cook over moderately high flame for about 35-45 minutes until the tuna flakes.

In the meantime make the po