South of France Tuna – recipe from yesterday

Here is the recipe from yesterdays blog about seared tuna – The chef is Tracey Bochner – a fabulous cook along with her husband Chris who could open a bakery that would have line ups on a daily basis!

South of France Tuna
  • Sauté a bunch of sliced shallots in olive oil, add a lot of minced garlic
  • Toss in a big handful of fresh thyme –  leave some as whole twigs and some finely chopped (or just pull off the leaves and toss those in)
  • Cook this all on low until soft
  • Add a big pile of diced roma tomatoes (like, say, a dozen) and cook on high for a bit until tomatoes soften
  • Add about a tablespoon or two of tomato paste and about a third to a half of a bottle of heavy, full bodied red wine
  • Add a pinch of sugar if the tomatoes are too acidic plus salt and pepper – unless you are using super salty olives, in which case, don’t add salt
  • Toss in a lot of pitted black olives.  I like sun dried Moroccan the best but pitted Kalamata work too
  • Cook on a low simmer until tomatoes are really soft and everything reduces a fair bit
  • In the meanwhile, lightly coat fresh tuna steaks in olive oil, salt and pepper and grill until desired doneness.
  • While the fish is cooking, add more red wine to the sauce to taste, more tomato paste if needed, and a bunch of trimmed green beans
  • Cook for another 5 minutes or so
  • Serve the grilled tuna on top of  a generous serving of sauce. I think this is best served in pasta bowls.  Definitely needs to be accompanied by a crusty baguette.  This is also good with frozen tuna steaks that aren’t fresh enough to be seared and served.  Instead of grilling, cook the steaks in the sauce. I’ve also done this with tilapia and it works, but isn’t as tasty as tuna.
 
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