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

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<

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