Mastering The Art of French Cooking, Volume One (1) (Vol 1)
Thon a la Provencale (Tuna or Swordfish Steaks with Wine, Tomatoes, and Herbs)
Page 219
Cuisine: French | Course Type: Main Courses
(1 review)
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Recipe Review
aj12754 from Montclair, NJ
For me, the lovely sauce with that last hit of butter is the show here, even though it was a pantry meal night for us and I was using canned tomatoes and halving the recipe.
I followed the instructions as to technique pretty faithfully. For my taste the tuna was overdone since it was cooked through and I like mine seared outside and almost raw inside. So next time I'd sear the tuna on a cast-iron grill, rather than saute and then bake the tuna. But the sauce is perfect, easy to do as a stand-alone for grilled fish, and baked with whatever kind of fish fillet you like. Very adaptable to personal taste.
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