Casserole Chartreuse of Fresh Tuna in the Style of Provence

La Chartreuse de Thon Frais â la Provençale

Preparation info

  • For


    • Difficulty


    • Ready in

      30 min

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

  • About

The word chartreuse as used here only accidentally has anything to do with the valley of the same name, which is the home of the Auberge. A chartreuse, in the language of the French high cuisine, is a simple, entirely meatless vegetable dish which might be served to a group of monks in their lonely hideaway as the main dish of their Friday supper. Both the Valley and the dish take their name from their silent house in the woods, their “Chartreuse.” This version is from Provenc