1 cup Vermouth
1/2 tablespoon Lemon juice
1/4 teaspoon Marjoram
1/4 teaspoon Rosemary
1 Onion, chopped
1/2 Celery, rib, chopped
1 Bay leaves
1-1/2 tablespoon Parsley, fresh, chopped
2 pounds Tuna
1-1/2 tablespoon Butter
1-1/2 tablespoon Flour
Combine vermouth, juice, rosemary, onion, celery, bayleaf, parsley in a bowl, Add fish. Marinate 5-6 hr. Put in casserole dish, add marinade, salt and pepper. Bake 400 covered 35 min. until flaky. In skillet melt butter, stir in flour, cook 2 min. Pour of liquid from casserole to pan. Cook 5 min. Pour over fish. Serve