Recipe no. 119 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 64.
Ingredients
- tuna steak
- oil
- salt
- pepper
- breadcrumbs
- remoulade sauce
Preparation
- Preparation and cookingCut a tuna steak of medium thickness, about 4 to 5 centimetres; put it in a gratin dish with oil, season with salt and pepper, sprinkle with breadcrumbs and put it in a hot oven; baste from time to time.
- PlatingWhen it is cooked and nicely golden, arrange it on a dish and send it with a sauceboat of remoulade sauce.
Reboul's text
Cut a tuna steak of medium thickness, about 4 to 5 centimetres; put it in a gratin dish with oil, season with salt and pepper, sprinkle with breadcrumbs and put it in a hot oven; baste from time to time.
When it is cooked and nicely golden, arrange it on a dish and send it with a sauceboat of remoulade sauce.
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 |
|---|---|
| roudello | steak |
| plat | gratin dish |
| òli | oil |
| four | oven |
| ré-molade | remoulade |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 119, page 64. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.