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.
Ingredients:
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
Method:
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.


Tags: morsels and musings food blog food and drink australia recipes weekend herb blogging whb main course tuna seafood recipes fish recipes tuna recipes provencale recipes provencale cuisine french recipes french food french cuisine