Greek: Φιλέτα τόνου στη κατσαρόλα
Serves / Yields: 4-6 persons
Season: All season


  • 8 tablespoons olive oil
  • 8 leek cut in rounds
  • 8 celery sticks finely chopped
  • 1 full teaspoon rosemary
  • 1 full teaspoon thyme
  • Salt and pepper
  • Half of a medium sized cucumber cut in rounds
  • 2 1/2 cups water
  • 2 1/2 cups dry white wine
  • 6 pieces of tuna


Heat the oil in a large saucepan and saute the leeks and the celery until soft. Add the herbs, the cucumber, the water, and the wine. Mix well and put the tuna slices on top of the vegetables. Cover the pan and boil on a low heat for 30 – 45 minutes, according to the thickness of the tuna. Serve with rice and a green tossed salad.

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