Thon Braisé Sauce Poivrade from A Table in Provence by Leslie Forbes

Ingredients

• 2 carrots, peeled & shredded
• 2 turnips, peeled & shredded
• 1 tuna steak 1 in/2.5 cm thick of about 1 ¼ lb/500-600 g
• 4 small onions, peeled and cut in slices
• 1 large bouquet garni (thyme, bay, rosemary)
• 3 tbsp/45 ml olive oil
• salt
• pepper
• 9 fl oz/250 ml white wine
• 1 turnip, cut in thin strips
• 1 garlic clove, peeled and chopped
• 2 onions, peeled & sliced
• 2 carrots, cut in thin slices
• 2 tbsp/30 ml oil or butter
• 1 sprig of thyme
• 1 bay leaf
• 2 cloves
• 1 wineglass water
• 1 wineglass red wine
• pinch of flour
• salt & lots of coarsely ground black pepper
• 2 tbsp/ 30 ml tomato coulis
• 1 tbsp/15 ml wine vinegar