Tuna Stew

Preparation:

Preparation: Peel and wash green beans, carrots and turnips. Remove the skin from the slices, cut them in half, remove the central cartilage. Heat two tablespoons of oil in a pan, place the tuna in it and brown it on both sides over high heat. When the tuna is ready remove it from the container, remove the excess fat from the cooking liquid, let the minced shallots dry and add the vegetables. Salted, peppered, flavored with thyme and rosemary. Simmer over medium heat for about ten minutes. Place the tuna on the vegetables, pour over half a glass of wine and a ladle of hot water, cover the container and cook over low heat for about half an hour. Arrange tuna and vegetables on serving plate. Serve hot. Accompanying wines: Friuli Latisana Pinot Bianco DOC, Bolgheri Bianco DOC, Capri Bianco DOC.