Seared Tuna with Sorrel Provencal Style
Fish & Seafood · François de Mélogue · Main Course · Provencal Recipes · TasteIn the Pacific Northwest, where fresh seafood is abundant, I am generally frustrated with the fish selection in our grocery stores. However, on one shopping trip, I stumbled across a package of flash-frozen ahi tuna steaks. Remembering a Provencal preparation called ‘Thon à l’Oseille,’ or seared tuna with sorrel, I was inspired to make the recipe below.
Most people equate Provencal dishes with its more Italian feeling ingredients like tomatoes and basil. Authentic Provencal cuisine is simple, born in the countryside, and not fancy restaurants. It is a poor cuisine framed by the frugality of poverty. Nothing goes to waste. It’s rustic and makes use of ingredients from both the Mediterranean and small family-run farms. Continue reading here.
Seared Tuna with Sorrel and Fennel
Ingredients
- 1/2 cup Olive Oil
- 4 slender carrots peeled and sliced
- 1/2 sweet onion sliced
- 2 small Fennel Bulbs or 1 large bulb sliced
- 2 sprigs thyme or summer savory
- 1 clove Garlic peeled and sliced
- 3 oz sorrel chopped (or substitute baby spinach or swiss chard)
- 1 cup chicken stock or water, white wine, or even rose wine
- sea salt and freshly ground black pepper
- 1 lb Tuna cut into 4 pieces
Instructions
- Heat half of the olive oil in a large skillet over medium heat.
- Cook the carrots, onion, fennel, thyme, and garlic over medium-low heat, stirring occasionally, until soft and translucent, about 10 minutes.
- Add the sorrel to the skillet. Deglaze with chicken stock.
- Cook, stirring occasionally, for another 10 to 15 minutes. The vegetables should be softer and tender and most of the liquid evaporated. Season with salt and pepper to taste.
- Season tuna with salt and pepper and drizzle a little olive oil over. Heat the remaining olive oil in a large skillet over high heat.
- Cook the tuna quickly, about 3 minutes per side, until nicely browned on the top and bottom, but still cold and red in the center.
For more simple recipes, French Cooking for Beginners, 75+ Classic Recipes to Cook like a Parisian, invites you on a culinary journey through France. The book appeals to Francophiles and food lovers. Filled with humour and culinary tips that will snag an aspiring cook. Read our review of this cookbook here.
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Next Post
Pairing Spicy Food with Wine It's TrickyRelated Provence Articles
Where to Eat in Provence? Domaine la Pierre Blanche is a Food Lovers’ Paradise
Good Food and Cozy Dining in St-Rémy at Le Marilyn
Antibes: A Timeless Treasure on the Côte d’Azur
My Chicken Ispahan Recipe – Inspired by Pierre Hermé’s French Pastry
No Comment