Recipe no. 660 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 279.
Ingredients
- tuna
- oil
Preparation
- Cook the tunaCook as described for the tinned preserve.
- Arrange and coverArrange the pieces in glass pots or jars. Cover with olive oil and, once the jars are stoppered, keep in a cool place.
Reboul's text
Cook it as described for the tinned preserve; arrange the pieces in glass pots or jars; cover with olive oil, and, once the jars are stoppered, keep them in a cool place.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| toun | tuna |
| òli | oil |
| óulivo | olive |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 660, page 279. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.