Thon Braisé Sauce Poivrade

Braised Tuna in a Peppery Sauce

Preparation info
  • 4

    • Difficulty


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.’


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


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