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INDIAN-STYLE TUNA

With a small sharp knife make 10-12 incisions all over the tuna and insert the anchovy fillets.  Place the tuna in a shallow ovenproof dish with the thyme, bay leaf, and wine.  Salt lightly.  Marinate for 30 minutes.  In a large ovenproof casserole or Dutch oven heat 1 tablespoon of the oil and cook the carrots and onions until softened, stirring occasionally.  Stir in the tomatoes, curry, saffron, and Cayenne pepper.  Heat the remaining oil in a large frying pan and brown the tuna on all sides.  Add the tuna to the casserole, along with the marinade and sugar.  Cover.  Simmer for 1 1/2 hours.  Degrease the sauce, add the lemon juice.  Place the tuna on a serving platter and pour over the sauce.  Serve with Indian rice.
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2 1/2 lbs tuna on the bone, in one whole piece
10-12 anchovy fillets packed in oil, drained 
1 1/2 cups dry white wine
2 carrots, diced
3 onions, diced
2 tomatoes, peeled and seeded
1 tbsp curry powder
pinch of saffron threads
1 tsp sugar
1 tbsp lemon juice
1 tsp thyme
1 bay leaf
pinch Cayenne pepper
salt
2 tbsp of vegetable oil
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30
mn
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100
mn
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India
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Fish
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Gamay
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