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Joe

REC: Tuna Marseillaise. (uses lots of savory.)

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Joined: Dec 14, 2005

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Posted to Thread #1334 at 11:47 pm on Apr 2, 2006

TUNA MARSEILLES STYLE

From Luluís Provencal Kitchen by Richard Olney. (Lulu is the matriarch of the Domain Tempier wine family. She uses savory in everything!)

4 tuna steaks 1Ĺ inches thick
1 Tbs. olive oil
Several fresh savory sprigs (I've been using thyme, but I just planted some savory and look forward to using it.)
4 bay leaves, broken into large pieces

Sauce:

1Ĺ lbs. tomatoes, peeled seeded, coarsely chopped. (Off season, I've used a combination of fresh and canned tomatoes.)
3 Tbs. olive oil
1 medium onion, finely chopped
4 garlic cloves, crushed and peeled
Salt and a pinch of ceyenne
Large pinch of fresh savory leaves, finely chopped, or dried powdered savory
2 tbs. capers
3 oz. Greek-style large black olives, pitted and coarsely chopped

3 salt anchovies, rinsed and filleted, or 6 filets
1 Tbs. olive oil

Salt and pepper

In a shallow dish, rub the tuna with olive oil and press the savory sprigs and bay leaves to the surfaces. Cover and leave in a cool place for 3 or 4 hours. If refrigerated, remove an hour before cooking.

Layer the tomatoes with salt in a colander and let them drain 1 hour.

Warm 2 Tbs. olive oil in a skillet and cook the onions and garlic over low heat., stirring, until soft but not colored. Turn up the heat, add the tomatoes and seasonings, and cook, stirring often, until sauce is thick with no loose liquid remaining. Lower the heat and stir in the capers and olives. (You can do the sauce a little ahead to this point)

In a small skillet over low heat, warm the remaining 1 tbs. olive oil and the anchovies until the filets fall apart when the pan is shaken. (Mash with a spoon if they donít fall apart on their own.) Stir the anchovies and their oil into the sauce.

In a heavy frying pan heat the 1 Tbs. olive oil over high heat. Discard the herbs from the tuna steaks and season on both sides with salt and pepper. Fry for no more than 5 minutes on each side, so that the center is still rosy. Serve with sauce.


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