Escabèche is a traditional Provençal vinegar-based sauce, perfect for hot summer days.
I especially like it for dense-fleshed fish such as tuna or swordfishs. The fish is just seared, and the vinegar in the sauce gently finishes the cooking process.

Ingredients – Serves 6
1 30 oz filet of albacore or other fresh tuna, kept whole
6 firm-ripe tomatoes
8 black Niçoise olives
2 white onions
2 garlic cloves
10 basil leaves
4 Tbs. extra virgin olive oil
4 Tbs. Sherry vinegar
Salt
Pepper
1 sprig fresh thyme
1 bay leaf

Grapeseed oil
Salt
Pepper
Tom Shepherd’s herbes de Provence mix

Process
1. Peel and quarter the tomatoes, and cut them into strips.

2. Peel and finely mince the onions

3. Peel and cut the garlic in thin strips

4. Pit and halve the olives.

5. Heat 4 Tbs. olive oil in a sauté pan. Add the onions. Sweat them for 3 minutes. Add the garlic, and sauté for another 3 minutes, stirring with a wooden spoon. Turn heat to low. Add the tomatoes, salt, pepper, thyme, bay leaf. Add the vinegar, and simmer for 10 minutes. Turn off heat and add the olive petals. This sauce can be made in advance.

6. Warm 6 dinner plates.

7. Cut the basil leaves into strips.

8. Season the fish with salt, pepper, and herbes de Provence. Heat up 2 Tbs. grapeseed oil in a heavy skillet. Sear the fish on all sides, leaving it raw inside.

9. Pool the warm escabèche sauce on 6 plates. Slice the fish into ¼” thick slices, and arrange on the plates, accompanied by steamed haricots verts and baby potatoes. Sprinkle with basil. Serve.