1 c  Vermouth
1/2 tb Lemon juice
1/4 ts Marjoram
1/4 ts Rosemary
1    Onion, chopped
1/2    Celery, rib, chopped
1    Bay leaves
1 1/2 tb Parsley, fresh, chopped
2 lb Tuna
1 1/2 tb Butter
1 1/2 tb Flour

Combine vermouth, juice, roesmary, onion, clery, bayleaf, parslely in a
bowl, Add fish. Marinate 5-6 hr. Put in casserole dish, add marinade, salt
& 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