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REC: Tuna Marseillaise. (uses lots of savory.)
Joined: Dec 14, 2005
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
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.
Other messages in this thread:
- 1334. The tarragon is up...its' spring! REC: Potato & Tarragon Gratin - Pat in TO - 5:20pm on 04/01/06 (9)
- Lucky you! My tarragon doesn't winter-over, but the chives are peeking through the dead leaves!... - DawnNYS - 7:43pm on 04/01/06
- That surprises me, Dawn- My tarragon spreads out more every year! [NT] - CynUpstateNY - 1:59am on 04/02/06
- Mine winters over too and is coming up but the savory is up. I don't have any great - Marg CDN - 8:26pm on 04/01/06
- REC: Tuna Marseillaise. (uses lots of savory.) - Joe - 11:47pm on 04/02/06
- That's one of my favourite scrounge-around-the-kitchen-cupboards sauces. Now I make it - Marg CDN - 2:43pm on 04/03/06
- Pat, this sounds great...have you tried Epi's Chicken Louisa? Also uses [LINK] - ValinFL - 10:51pm on 04/01/06
- Yum! I've done something similar but wouldn't have thought of tomatoes. Thank! [NT] - Pat in TO - 11:33pm on 04/01/06
- The now is off the herb garden...I've got sage, chives, garlic chives and oregano. Thyme is sad. - Sylvia - 10:56am on 04/02/06
- Sigh, snow is still on the chives here, but they do take over my garden if I let them. Will try - AngAk - 7:32pm on 04/04/06