Tuna Provençal style à la Gabi

Ingredients for 4 servings:

• 4 large beef tomatoes, skinned, pitted, cut into small cubes
• 4 slices of tuna, 250 g each
• Salt
• Pepper, white, from the mill
• 2 onions, finely diced
• 6 tbsp olive oil
• 2 cl cognac
• 250 ml dry white wine
• 4 sprigs of thyme
• 1 bay leaf
• 1 bunch of flat-leaf parsley, finely chopped
• 2 cloves garlic, very finely diced

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Rinse the tuna, pat dry, and season with salt and pepper. Heat the oil in a large pot and fry the onions until translucent. Set aside and briefly sear the fish slices. Add the tomatoes and simmer for 10 minutes. Pour cognac over the fish, light the fire, and let it burn off. Add the wine with the rinsed and picked thyme leaves and the bay leaf. Cover the tuna and simmer for 10 minutes, then uncovered for another 10-12 minutes. Remove the bay leaf. Arrange the fish on a warmed platter. Season the braising liquid with salt and pepper, pour over the fish pieces, and sprinkle generously with parsley and garlic. Serve with fresh baguette.