Sunday 29 July 2007

thon à la provençale

If I have calculated correctly, this is my 50th time joining Weekend Herb Blogging, an event founded and popularised by Kalyn from Kalyn’s Kitchen. More recently (so Kalyn has more free time) the hosting of this event has been shared throughout the blogosphere and this week the host is another Anna (fab name) from Anna’s Cool Finds.

My recipe this weekend is a good cross-over recipe because it’s perfect for both summer and winter.
Thon à la Provençale (Provencale Tuna)
Recipe by Andy Harris in Gourmet Traveller Magazine July 2006. Serves 4.
4 x 5cm thick tuna slices
60ml (¼ cup) red wine vinegar
2 tablespoons extra-virgin olive oil
1 large red onion, cut into 8 wedges
1 lemon, sliced and seed removed
5 fresh bay leaves
12 cherry tomatoes
125ml (½ cup) dry white wine
16 black Niçoise olives
250ml (1 cup) tomato passata
1 tablespoon finely chopped flat-leafed parsley, to serve
1. Preheat oven to 180’C.
2, Combine tuna and vinegar in a non-reactive bowl, cover with plastic wrap and stand for at least 30 minutes, then drain and pat dry on paper towels.
3. Drizzle 1 tablespoon of olive oil in the base of a large baking dish.
4. Overlap tuna, with two onion wedges, a slice of lemon and a bay leaf between them.
5. Scatter cherry tomatoes and remaining bay leaves on top.
6. Season to taste with sea salt and freshly milled black pepper, then drizzle remaining olive oil and pour over wine.
7. Cook for 30 minutes or until golden and liquid has reduced.
8. Add olives and passata to dish and cook for another 15 minutes.
9. Scatter with parsley and serve.



  1. 50?!? Well done!
    I love tuna with tomato and olives... actaully have been know to open a tin of tuna, squirt in ketchup, and eat... don't tell the food police.
    Next time I find some nice tuna I'm making this, thanks!
    I assume passata is like tomato sauce or puree?!?!

  2. Wow! Since you didn't have a photo, and this is quite a momentous occasion, I've put a little flower photo in the place where yours would usually go on the post!

  3. Sounds so gorgeous. I adore Provencal cooking. This has been added to my must try list!

    I would love to link back and forth with you. I hope to hear from you on my sight

    p.s. So glad you are both feeling better!

  4. Kudos on hitting 50, Anna!

    Good luck with the photos--I'll send good thoughts your way.

  5. Fifty entries! Wow, that's fantastic. And you do always write about the most interesting things.

    This sounds just fantastic, but I'm trying to decide what tomato passata is. That's not something I've heard of, but I'm guessing it's a type of tomato sauce? I see I'm not the only one who doesn't know.

    Glad you and Jonas are on the mend.

  6. katie & kalyn - you're both right about passata. basically it's just a tomato sauce that's been strained to remove the skin and seeds. you usually can buy it in large bottles to use as the base of your pasta sauces etc.

  7. Congratulations on the 50! I love your choice- perfect for both hemispheres and sounds like it would have fantastic flavours.


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