![](https://culinarytravelsinfrance.wordpress.com/wp-content/uploads/2011/01/832ab-saint-jean-de-luz.jpg?w=320&h=240)
This recipe is taken from “France – A Culinary Journey, Classic Recipes from the Regions of France.”
Ingredients
1/4 cup of olive oil
2 large onions, chopped
4 red bell peppers, seeded and cut into wide slices
3 green bell peppers, seeded and cut into wide slices
4-6 very red tomatoes, peeled, seeded and chopped
2 large garlic cloves finely chopped
2 bay leaves
6 small potatoes , halved
2/3 cup dry white wine
2 lb fresh red tuna, skinned, boned and cut into large cubes
salt and freshly ground pepper
1 or 2 hot red chili peppers, shredded
Directions
Heat oil in a wide saucepan and saute onions and bell peppers; when the heat has brought out the colors, add the tomatoes, garlic, bay leaves, and potatoes, along with the white wine. Simmer until potatoes are just softened (8 – 10 minutes).
Add the tuna and cook for an additional 10 minutes, then season to taste with the salt, pepper, and chili. Cover and transfer to the oven and cook very gently for 30 minutes. Serve at once.
Wine suggestions
Bergerac
Côtes du Ventoux Rouge, Blanc or Rosé
Gaillac
Jurançon
Coteaux de l’Hermitage (Rhone Valley)