Thon à l'Indienne (Braised Tuna, Indian Style)

Ingredients

• a piece of tuna
• anchovy fillets
• aromatics
• white wine
• seasoning
• Mirepoix of vegetables
• half a spoonful of curry
• a pinch of saffron
• 2 décilitres Fumet de Poisson
• Velouté de Poisson
• lemon juice
• Riz à l'Indienne

Instructions

1. Lard the piece of tuna fairly finely with anchovy fillets.
2. Marinate it 1 hour in advance with aromatics, white wine and seasoning.
3. Fry a Mirepoix of vegetables with half a spoonful of curry and a pinch of saffron.
4. Moisten with the strained white wine of the marinade and 2 décilitres of Fumet de Poisson.
5. Add the tuna, cover and braise gently for 1 hour and a half.
6. Arrange the tuna at the moment of serving; strain the cooking liquor and skim off the fat.
7. Thicken it with Velouté de Poisson and sharpen the sauce with lemon juice.
8. Pour the sauce over the tuna and serve Riz à l'Indienne separately.