In a pan, begin by cooking the mushrooms over a high flame; before they begin to become translucent, add the shallots and one unpeeled clove of garlic.

After 2-3 min, lower the flame and add the tomatoes, peeled and quartered; one bay leaf, one branch of thyme, salt and pepper;

Cover and let it stew for 30 min, occasionally verifying that the tomatoes are letting off enough water so as the mixture does not burn; if not, add a small glass of chicken broth.

In another pan, lightly brown both sides of the tuna slices in hot olive oil with a bit of butter.

Season lightly and when the tomatoes and mushrooms are ready, add the tuna slices and the peeled shrimp to them; stew for 15 min; when complete, serve immediately on a bed of rice.

Accompany with a chilled rosé or a dry white.

Source : Jean Yves Bernoux