I couldn't resist, and bought a big slice of tuna, its flesh bright red. The market ladies said to soak it in vinegar and water, to avoid the overly fishy taste, which I did for five hours. The flesh turned almost white. Then I braised it with a puree de tomates, oignons etuves a l'huile, champignons, vin blanc, and quelques herbes. Marvelous!
|Old Port, Marseille (Where Julia is Living at the Moment)|