Provencal Braised Tuna

July 29, 2010

Provencal Braised Tuna
The New Mediterranean Diet Cookbook, Nancy Harmon Jenkins, pg 358

2 large onions, roughly chopped
2 large ripe tomatoes, or canned tomatoes, drained and chopped
1 large lemon, thinly slices
sea salt and freshly ground pepper
2 T coarsely chopped rosemary needles
2 pounds tuna or swordfish steaks, 1 ½ to 2 inches thick, skinned if necessary
1/3 cup chopped black olives, preferably oil changed
2 bay leaves
3 or 4 thyme sprigs
1 cup dry white wine

In a large casserole, place half the onions, top with half the tomato and half the lemon slices. Place the tuna on the vegetables in one layer, season with salt, pepper and half the rosemary. Cover with remaining lemons, tomatoes, onions. Add more salt, pepper and the remaining rosemary to the top layer of onions. Tuck the bay leaves and thyme around the onions. Pour the wine over all.

Cover the pan tightly. Bake at 375° for 1 – 1 ¼ hours or until tuna is done.

What I would do differently next time: I chopped the onions too finely (and they weren’t fine at all!), so I’d quarter them or slice thickly. I would add more sea salt and pepper (season to taste is always tricky)

I served it with rice and Belgian endive and apple salad with Walnut dressing:

3 Belgian endive, coarsely chopped
1 Granny Smith apple, coarsely chopped
7 whole walnuts, toasted and coarsely chopped
grated parmesan cheese for garnish

Walnut dressing is under “my favorite dressing” post.