Thon à la Chartreuse (Braised Tuna, Chartreuse Style)

Ingredients

• tuna
• aromatic vegetables
• 1 glass bouillon
• white wine
• bouillon
• carrots
• turnips
• peas
• green beans
• butter

Instructions

1. Cut the piece of tuna into rounds and sweat them on a base of aromatics, as for fricandeaux.
2. Moisten with a glass of bouillon and let it fall to a glaze.
3. Moisten again, almost to cover, with one quarter white wine and three quarters bouillon.
4. Cover and braise for 1 hour and a half.
5. Arrange the tuna and surround it with bouquets of glazed carrots and turnips, and with peas and green beans bound with butter.
6. Strain the braising liquor, reduce it and finish it with butter, then pour it over the tuna.