Thon a la Provencale -- baked tuna steaks in a tomato, wine, herb and garlic sauce
ANTI-CHEF · ♥ 7.1K likes · 137.2K views · 11 min video
Read about tuna in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 tbsp lemon juice
- ½ tsp salt
- 2 tbsp EVOO olive oil
- pepper
In a baking dish beat together the lemon juice, salt, olive oil and pepper, then turn the tuna in it to coat.
Cover with wax paper and marinate one to two hours in the fridge, turning and basting throughout.
- 1 cup yellow onion
- 3 lb tomatoes
Mince a yellow onion. Blanch three pounds of tomatoes in boiling water 10 seconds, cut out the stem, peel, halve horizontally, squeeze out the seeds and juice and roughly chop the pulp.
- 3–4 tbsp olive oil
Discard the used marinade, which is too strong and fishy, and pat the tuna dry.
Heat three to four tablespoons of olive oil very hot and saute the tuna rapidly, two minutes a side until lightly browned.
- 3 cloves garlic
Remove the tuna and saute a cup of minced onion five minutes until tender but not brown.
Building the tomato sauce
- ½ tsp oregano
- ¼ tsp thyme
- ¼ tsp salt
- ¼ tsp pepper
Add the chopped tomatoes, mashed garlic, oregano, thyme, salt and pepper, cover and cook slow five minutes.
- salt
Put the tuna in the baking dish and spread the tomato mixture over it.
variation: his own steak comes out at 127F, aiming for about 130F and medium rare; Julia's stays in.
- 1 cup white wine
Pour a cup of white wine into the dish, tent it, and bake another 30 minutes, dropping the oven to 325F once the fish starts simmering.
- butter
- lemon juice
- chopped parsley
Boil the baby potatoes; blanch the green beans.
Finish the blanched beans in a hot skillet over raised heat to evaporate the moisture, with salt, pepper, a little butter, lemon juice and chopped parsley.
- 2 tbsp tomato paste
Scrape the sauce off the fish and boil it down until it reduces to two cups.
- 1 tbsp meat glaze
Stir in the tomato paste and a tablespoon of meat glaze or veal demi-glace, turn the heat down and simmer.
- 1 tbsp flour
- 1 tbsp softened butter
Work a tablespoon of flour and a tablespoon of softened butter into a paste, stir it into the sauce with salt and pepper and bring back to a simmer.
Serve the tuna with boiled buttered parsley potatoes and green beans, with chopped parsley added to the sauce.
Plating