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BASQUE TUNA

Lightly flour the tuna.  Heat 2 tablespoons  of the oil in a large flameproof casserole and brown the tuna on all sides.  Transfer the tuna to a dish and set aside,  Add another tablespoon of oil to the casserole and cook the red pepper until softened.  Add the eggplant, garlic and onions.  As soon as the eggplant turns golden, add the tomatoes.  Bring to a boil, add the thyme, bay leaf, cayenne pepper, salt and pepper.  Return the tuna to the casserole.  Cover and simmer for 50 minutes.  Steam the mussels over boiling water for a few minutes, until they open.  Set aside 12 mussels to garnish the serving platter.  Remove the remaning mussels from their shells, discarding the shells.  Strain the mussel liquid and add it to the casserole with the tuna.  To serve, place the tuna on a platter and decorate with the mussels.  Spoon over the sauce.  Serve with Indian rice or boiled new potatoes.
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2 lbs tuna, in one whole piece, on the bone
1 pint mussels
1 red pepper, thinly sliced
1 eggplant, diced
6 tomatoes, peeled and seeded
1/2 cup olive oil
2 onions, chopped
2 sprigs thyme
1 bay leaf
pinch cayenne pepper
salt and pepper
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30
mn
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60
mn
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Aquitaine
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Fish
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IroulŽguy
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