Recipe no. 612 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 266.
Ingredients
- tuna
- water
- salt
- fennel
- bay leaf
- olive oil
Preparation
- SoakingTake tuna steaks about five centimetres thick. Let them soak in fresh water for a few hours.
- Cooking in court-bouillonWipe them and put them in a saucepan with water just to cover. Add a handful of salt, a sprig of fennel, two or three bay leaves. After skimming, let it boil for an hour.
- Draining and coolingThen take the tuna out onto a sieve and let it cool.
- Trimming and canningTrim and divide the steaks into pieces. Put them into cans and cover with fine olive oil.
- Cooking in a water bathSolder a lid on. Arrange the cans in a stockpot or saucepan, cover with cold water, bring to the boil and let it continue for an hour.
Reboul's text
Take tuna steaks about 5 centimetres thick; let them soak in fresh water for a few hours to draw out the blood; wipe them and put them in a saucepan with water just to cover; add a handful of salt, a sprig of fennel, 2 or 3 bay leaves, and, after skimming, let it boil for an hour.
Then take the tuna out onto a sieve; let it cool; trim and divide the steaks into pieces, which you put into cans; cover with fine olive oil and have a lid soldered on. With the cans arranged in a stockpot or a saucepan and covered with cold water, bring this to the boil and let it continue for an hour.
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 |
| roundello | steaks |
| aigo | water |
| sau | salt |
| fenoui | fennel |
| laurié | bay leaf |
| sedas | sieve |
| òli | oil |
| óulivo | olive |
| oulo | stockpot |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 612, page 266. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.