Provencal Tuna Braised in Red Wine

& Green Olives

Provencal Tuna Braised in Red Wine



2 lbs sushi grade ahi tuna, cut into 1 ½ inch thick steaks
2 Tbsp olive oil
2 small yellow onions, peeled and thinly julienned
2 Tbsp minced fresh garlic
2 lbs peeled and seeded tomatoes, chopped
2 bay leaves
bouquet garni- parsley, fresh thyme, celery leaves, green part of leek (tie all together or put in cheese cloth)
1 ½ cups Chateau Ste. Michelle Syrah
1 cup chicken or beef stock, preferably homemade
2 cups pitted green olives (picholine)
sea salt
fresh ground black pepper
fresh Italian parsley and thyme for chopping
lemon or red wine vinegar


Heat a heavy-duty casserole over medium-low heat; add the olive oil and onions. Sauté until the onions are soft, but not browned. Add the garlic and sauté about 1 more minute. Remove the onions and garlic from the pan and then turn the heat to high. Season the tuna with salt and pepper, then sear on both sides. Add the tomatoes, bay leaves, wine, stock, onions, bouquet garni, and olives. Reduce the heat to low and cover the pan. Simmer for about 45 minutes until the tuna is very tender. Remove the tuna, bouquet garni, and bay leaves. Reduce the sauce if too thin, adjust seasoning. Add red wine vinegar or lemon if needed to adjust the acid in the sauce. Add 1 Tbsp chopped fresh parsley and 1 Tbsp chopped fresh thyme.

Wine Pairings