Tuna Saint-Jean-de-Luz Style Recipe

Serves/Makes: 3 – 4

Ingredients:

• 1 fresh longfin tuna steak, about 1 pound 1/2 kg)
• Flour
• Olive oil
• 3-4 green peppers (seeded and cut into slices)
• Parsley, roughly chopped
• Thyme
• 2 teaspoonfuls paprika, moistened with a little water
• Salt and pepper
• 3-4 tomatoes, peeled and cut up
• 1/2 pint (1/4 liter) dry white wine

How to cook Tuna Saint-Jean-de-Luz Style:

• Flour the longfin tuna steak and color it thoroughly on both sides in hot olive oil.
• Add green peppers, some roughly chopped parsley, thyme, paprika, salt and pepper, and finally tomatoes.
• When all this has started to take color in the hot oil, add dry white wine.
• Cover the dish and poach very gently for 45 to 50 minutes.
• Transfer the poached tuna steak to a heated platter and pour the sauce over it.

Notes:
The French name of this recipe is Thon de Saint-Jean-de-Luz. Longfin tuna in French call thon blanc or germon.

Comments:
Saint-Jean-de-Luz is a fishing port on the Basque coast of southwestern France and now a famous resort, known for its architecture, sandy bay, the quality of the light and the cuisine.

This recipe for Tuna Saint-Jean-de-Luz Style serves/makes: 3 – 4

The Tuna Saint-Jean-de-Luz Style Recipe adopted from the book North Atlantic Seafood.

Main Ingredient: Tuna 
Preparation Method: Poached/Simmered 
Cuisine: French