Daube de Thon (Tuna Daube) is a traditional Mauritian recipe for a classic stew of tuna steaks in a tomato, onion and garlic base flavoured with thyme, chilli and bayleaves. The full recipe is presented here and I hope you enjoy this classic Mauritian version of: Tuna Daube (Daube de Thon).
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Ingredients:
1kg of tuna steaks, cut into large cubes
flour for dusting
5 tomatoes, blanched, peeled and finely chopped
2 onions, peeled and very finely chopped
4 garlic cloves, peeled and very finely chopped
3 tbsp cooking oil
2 tsp fresh thyme, finely chopped
1 bayleaf
1 hot chilli, very finely chopped
salt and freshly-ground black pepper, to taste
Method:
Heat the cooking oil in a large, heavy-bottomed pan. Add the tuna cubes and brown for about 3 minutes on each side. Remove with a slotted spoon and set aside.
Pour any remaining oil in the pan into a casserole dish. Add the onion and garlic and fry over low heat for about 6 minutes, or until soft and translucent. Now stir in the tomatoes, thyme, bayleaf and chilli. Bring to a simmer then add the tuna cubes and season to taste.
Cover and cook over low heat for about 25 minutes, or until the tuna is tender. Remove the bayleaf and serve accompanied by white rice.
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