Tuna casserole

Posted: April 18, 2010 by nietize in Casserole, French, Tuna
Tags: , ,

From I Know How to Cook by Ginette Mathiot
Serves 6

For the marinade:

100g carrot, sliced
100g onion sliced
10g shallot sliced
1-2 garlic cloves, sliced
1-2 cloves, ground
salt and pepper
1 bay leaf broken up
2-3 sprigs of thyme, chopped
750ml white wine
175ml white wine vinegar
2 tbsp olive or sunflower oil

600g tuna
250g bacon rashers
2 tbsp oil
350ml vegetable stock
salt and pepper
1 garlic clove, chopped
1 shallot chopped
30g butter

Cover the tuna with the carrot, onion, shallot and garlic, then sprinkle with the cloves, salt and pepper, bay leaf and thyme. Pour over the wine, vinegar and oil. Marinate in the fridge for 2 hours, turning it regularly. Drain, reserving the marinade.

Wrap the tuna in the bacon rashers. Heat the oil in a large pan, add the tuna parcels and cook over a medium heat, turning once, for 8 minutes.

Pour in 150ml of the reserved marinade and the stock, season with salt and pepper add the garlic and shallot and dot with the butter.

Reduce the heat, cover and simmer for 1 hour, turning every 15 minutes.

I am not too sure when it started but I have developed a taste for (some) sour flavours (probably not as intense as sour plums) This tuna casserole is refreshing and light; therefore appropriate for the spring/summer heat. There’s no tomatoes or cream in this casserole, just white wine and white wine vinegar which gives it a sour base and in a way reminiscent of the sour fish soups you get in south east asia (see lainey’s filipino fish soup). I feel quite comfortable and happy for my gut after eating this meal.


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