Put the bacon into a saucepan of boiling water and boil for 3 minutes. Drain and dry off the bacon. Dice the bacon. On a plate mix together the thyme, bay leaf, garlic and shallot. Roll half the diced bacon in the mixture, With a small sharp knife make several incisions in the tuna and insert the herbed bacon. Heat half the olive oil in a large frying pan and brown the tuna. In an ovenproof casserole or Dutch oven heat the remaining olive oil and cook the remaining diced bacon and the onion. Stir in the tomatoes, tuna, wine and bouquet garni. Cover and simmer for 25 minutes. Remove the tuna from the casserole and keep warm. Boil the cooking liquid hard until it reduces by half. In a small bowl whisk together the butter with 3 tablespoons of flour to make a paste. Whisk this paste little by little into the tuna sauce and boil until thickened. Whisk in the anchovy purÄe. Return the tuna to the sauce and simmer for 5 minutes, covered.
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3 lbs tuna, on the bone
1/2 lb smoked bacon
2 tbsp olive oil
3 tomatoes, peeled, seeded and quartered
2 garlic cloves, chopped
3 shallots, chopped
1 tbsp thyme
1 bay leaf, crushed
3 cups dry red wine
2 tbsp unsalted butter
1 tsp anchovy purÄe
1 bouquet garni
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15
mn
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40
mn
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This is an excellent way to prepare tuna. Serve with boiled new potatoes.
