Provencale Tuna

I love tuna. I am lucky here in California to be able to get fresh wild albacore quite often. 

Tuna can be grilled or pan fried, and it can be prepared in numerous ways, from high fat and high calorie, to low fat and low calorie, all is delicious.


Luckily David loves albacore too, so I can make one dinner with slight changes to satisfy both of us.

Above is my dinner, steamed plain green beans, steamed fingerling potatoes and a nice thick, rare piece of albacore (there is a handful of supplements on the side too).

The albacore has been marinated for an hour, turning occasionally in the following:

1 Tbls dry white wine
1 tsp olive oil

Juice from 1/2 a lemon

1 tsp Herbes de Provence

Herbes de Provence can be purchased in any grocery store spice section, they are wonderful! It is a mixture of thyme, marjoram, rosemary, basil, fennel, sage and lavender.

Pat the albacore dry, then on a prepared grill or hot skillet (spray or coat with some oil), quickly grill the fish as long as desired, we like it really rare, so a 1 inch thick tuna gets cooked 2 minutes per side at most.

Here you see David quite happy and quite blurry I am afraid, he had Remoulade sauce with his. This is a handmade sauce of

salt, pepper, garlic, shallots, parsley, capers, hard cooked egg yolks, raw egg yolk, olive oil and lemon juice.

Mine, I squeezed fresh lemon on it.

This is dish is great any time of year, and the fish is fine room temperature too, we eat it often. Even if you are watching your fat intake, olive oil is a healthy oil,  and the tiny amount in the marinade is not going to impact your diet one bit.

Now the Remoulade, that's another story, it's a treat that's for sure, not something you would want to eat on a regular basis, but once in a while, it won't hurt you.