Tuna or swordfish steaks with wine, tomatoes, and herbs (Thon à la Provençale) from Mastering the Art of French Cooking, Volume One (page 219) by Julia Child and Louisette Bertholle and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute swordfish steaks for tuna steaks, and dry white vermouth for dry white wine. Marinate fish for 1 2/2 to 2 hours. See recipe for a variation.

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