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{{#seo:
|title=Daube de Thon (tuna casserole) a French recipe
|titlemode=replace
|keywords=#marinade #tuna #lemons #flour #fry #tomatoes #plantains #blackpepper #dip #thyme #ghee
|hashtagrev=032020
|description=Daube is a classic Provencal (or more broadly, French) stew
}}

[[Daube]] is a classic Provençal (or more broadly, [[French]]) [[Stew|stew]].

This simple version is from Mauritius and is a good starting point for a more ambitious meal.

You can use tinned [[Tomatoes|tomatoes]] but you may want to drain them first unless you want lots of [[Sauce|sauce]]!
{{recipesummary
|TotalCalories = 1121
|PortionCalories = 560
|DatePublished=11th January 2013
|Author=Chef
|ImageComment =
|Servings = Serves 2
|Difficulty = 1
|TotalTime = 2 hours, 45 minutes
|PrepTime = 2 hours, 15 minutes
|CookTime = 30 minutes
|Image = [[Image:Daube de Thon (tuna casserole) recipe.jpg|middle|none|alt=Electus]]
}}
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">

 
====Best recipe review====

''Lemony!''

4/5

That's for sure!

 [[User:Carla_Cancio-Bello,_J.D.,_on_behalf_of_Cuban_Cuisine_UK|Carla]] 
</tr></td>
</table>

{{RecipeIngredients
| 2 [[Lemons]]
| 4 slices of fresh [[Tuna|tuna]]
| 3 [[Cloves of Garlic, peeled and crushed|cloves of garlic, peeled and crushed]]
| 1 medium [[Onion|onion]], peeled and sliced
| 2 large [[Tomatoes|tomatoes]]
| Sprig of [[Parsley|parsley]], chopped
| Sprig of [[Thyme|thyme]], leaves pinched from it
| 1 [[Bay leaf|bay leaf]]
| [[Plain flour]]
| [[Salt]] and [[Pepper|pepper]]
| [[Oil]], [[Butter|butter]] or [[Ghee|ghee]] for shallow [[Frying|frying]]
| [[Spring onions]] to garnish

}}

===[[Mise en place]]===
* Make a [[Marinade|marinade]] from the [[Juice|juice]] and [[Zest|zest]] of 2 [[Lemons|lemons]], [[Crushed garlic|crushed garlic]], [[Salt|salt]] and [[Pepper|pepper]] and a tablespoon of water
* [[Marinade]], covered, in a cool place for 2 hours or longer
===Method===

{{RecipeMethod
| Remove the [[Tuna|tuna]] from the [[Marinade|marinade]] and pat dry.
| Season the [[Flour|flour]] with [[Salt|salt]] and [[Pepper|pepper]]
| [[Dip]] the [[Fish|fish]] in the seasoned [[Flour|flour]].
| Heat 2 tablespoons of [[Oil|oil]] in a [[Frying pan|frying pan]] over a high heat and add a grind of [[Black pepper|black pepper]].
| [[Fry]] for 2 minutes per side.
| Set to one side and keep warm.
| Lower the heat and gently [[Fry|fry]] the [[Onions|onions]] until softened, about 5 minutes.
| Add the [[Herbs|herbs]], [[Tuna|tuna]] and [[Marinade|marinade]].
| Cover and [[Simmer|simmer]] for 15 minutes.
}}
===Serving suggestions===
Serve with [[Rice|rice]] or [[Plantains|plantains]].
===Variations===
Add a thumb of peeled and grated ginger to the marinade.
{{Template:PeelingGinger}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:French recipes]]
[[Category:Mauritian recipes]]
[[Category:Main courses]]
[[Category:Fish recipes]]
[[Category:Sea fish recipes]]
[[Category:Stewed, braised or pot roasted]]
[[Category:Boiled or simmered]]

<code 'hashtagrev:12032020'>[[Special:Search/marinade|#marinade]] [[Special:Search/tuna|#tuna]] [[Special:Search/lemons|#lemons]] [[Special:Search/flour|#flour]] [[Special:Search/fry|#fry]] [[Special:Search/tomatoes|#tomatoes]] [[Special:Search/plantains|#plantains]] [[Special:Search/blackpepper|#blackpepper]] [[Special:Search/dip|#dip]] [[Special:Search/thyme|#thyme]] [[Special:Search/ghee|#ghee]]
</code>

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