Seared Tuna with Sorrel Provencal Style
In 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
- 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 or Baby Spinach or Swiss chard chopped
- 1 cup Chicken Stock, water, white wine, or even rose wine
- Sea Salt and Pepper
- 1 lb Tuna cut into 4 pieces
- 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.