Thon à la Provençale (Braised Tuna, Provençal Style)

Ingredients

• a piece of tuna
• anchovy fillets
• the marinade of the Thon à l'Italienne
• oil
• 1 large onion
• 5 tomatoes
• 3 cloves garlic
• a pinch of basil
• 1 bouquet garni
• white wine
• bouillon
• Sauce Espagnole
• 2 spoonfuls capers
• chopped parsley

Instructions

1. Lard the piece of tuna with anchovy fillets and marinate it as for the Thon à l'Italienne.
2. Colour it well in oil.
3. Add 1 large chopped onion, 5 crushed tomatoes, 3 crushed cloves of garlic, a pinch of basil and a bouquet garni, and stew for 20 minutes.
4. Moisten to about the height of the piece with one third white wine and two thirds bouillon, then braise gently for 1 hour.
5. Arrange the tuna; strain the cooking liquor, skim off the fat and reduce it.
6. Thicken it with Sauce Espagnole, complete with 2 spoonfuls of capers and chopped parsley, and pour it over the piece.