Thon En Chartreuse (Tuna With Vegetables And Wine)

Name: Thon En Chartreuse (Tuna With Vegetables And Wine)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons fresh-squeezed lemon juice; 1 1/2 lbs tuna fillets (2-3-inch thick); 6 oil-packed anchovy fillets, drained and cut into strips; 3 tablespoons extra virgin olive oil; 2 small onions, chopped; 4 -6 carrots, scraped and chopped; 2 garlic cloves, minced; 8 leaves lettuce, hearts cut into 1-inch strips (such as Boston Bibb or romaine); 1 cup sorrel, choppped (optional); salt, to taste; fresh ground pepper, to taste; 1 cup good-quality dry white wine

Servings: persons

3 tablespoons fresh-squeezed lemon juice
1 1/2 lbs tuna fillets (2-3-inch thick)
6 oil-packed anchovy fillets, drained and cut into strips
3 tablespoons extra virgin olive oil
2 small onions, chopped
4 -6 carrots, scraped and chopped
2 garlic cloves, minced
8 leaves lettuce, hearts cut into 1-inch strips (such as Boston Bibb or romaine)
1 cup sorrel, choppped (optional)
salt, to taste
fresh ground pepper, to taste
1 cup good-quality dry white wine

1
Fill a large, wide saute pan 3/4 full with water, add the lemon juice, and bring to a boil. Blanch tuna in the boiling water for about 4 to 5 minutes. Drain and place tuna on a cutting board. Make small slits in the tuna and push the anchovy strips into them.
2
Heat the olive oil over medium heat in a large heavy saute pan. Once oil begins to shimmer, add the onions and carrots and saute for 5 minutes. Add the tuna, cover, and cook over low heat for about 10 minutes.
3
Add the garlic, lettuce and sorrel (if using). Season to taste with salt and pepper. Cover pan again and continue to cook over low heat for 10 minutes. The lettuce should exude some water, but check the veggies periodically to make sure they aren't sticking.
4
Once the lettuce water has been absorbed, add the wine. Cover and simmer over low heat until the fish is done, basting occasionally. This should take about 15 more minutes.
5
Carefully remove the tuna from the pan with a large spatula and place on a warmed serving platter. Place the cooked veggies around the tuna and serve immediately.

1784

kcal

Calories

163

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons fresh-squeezed lemon juice, 1 1/2 lbs tuna fillets (2-3-inch thick), 6 oil-packed anchovy fillets, drained and cut into strips, 3 tablespoons extra virgin olive oil, and more.

Yes, Thon En Chartreuse (Tuna With Vegetables And Wine) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!