Thon en Chartreuse from Mediterranean Seafood by Alan Davidson
A ‘chartreuse’ is a dish of mixed vegetables, and there are various ways of combining tuna with such a mixture. For the version below you will need:
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Cooking tools:
- Saute pan
- Stove
- Pot
- Chef's knife
- Paring knife
- Cutting board
- Larding needle
Ingredients
- a steak of tuna 2.5 cm (1”) thick and just over ½ kg (1 lb 2 oz)
- lemon juice
- 4 fillets of anchovy
- 3 tbs olive oil
- salt
- pepper
- 2 onions
- 6 carrots
- 4 to 8 lettuce hearts
- a handful of fresh sorrel
- 225 ml (8 fl oz) white wine
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