Tuna as prepared in Concarneau

Ingredients for 4 servings:

• 1 slice(s) tuna (large slice of approx. 700 g)
• 1 slice(s) bacon
• 4 onions
• 1 clove(s) garlic
• 1 stalk of thyme
• 1 bay leaf
• 1 tbsp parsley, flat-leaf and chopped
• 100 ml white wine (Muscadet)
• 500 g tomatoes
• Cayenne pepper
• Paprika powder
• salt and pepper
• 50 g butter

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

Tuna à la Concarnoise

For this dish, you absolutely need a slice of tuna, the kind you can find in almost any fishmonger in Brittany – cut the fish crosswise into thick slices. Tuna fillets, which are often found here – especially in cities with large Japanese colonies – are not suitable. Ask the butcher to cut the bacon into a thin, long slice. Skin the fish and wrap it in the bacon slices, tying it with kitchen string. Season with salt and pepper. Foam the butter, sauté the finely chopped onions until translucent, and remove from the pan. Sear the fish on both sides, then add the diced onions. Place the parsley, thyme, and bay leaf on the fish and pour over the white wine. Blanch the tomatoes, peel them, deseed them, and dice them, then add them to the fish. Cook on low heat with the lid closed for about 30 minutes. Remove the fish, unwrap the bacon, and place it on a serving platter; keep warm. Puree the sauce, season with cayenne pepper and paprika, and pour over the fish. Serve with a white bean purée.