Recipe ingredients
- 1/2 ounce dried porcini mushrooms
- 2 garlic cloves
- 2 tbls. of parsley, chopped
- Dash of marjoram
- 6 anchovy fillets
- 1 tbl. capers
- 6 tbls. olive oil
- 1 tbl. flour
- 1/4 cup of white wine
- Salt
- Dash of black pepper
- 4 tuna steaks, skinned
- Juice of 1/2 lemon
Recipe method
- Soak the porcini in hot water for about an hour.
- Add the garlic, parsley, marjoram, anchovies and capers and chop together woith the mushrooms.
- Heat the oil and the parsley mixture in a large saute pan and saute for a few minutes.
- Blend in the flour, cook for about 1 minute and then pour in the wine.
- Boil a few minutes while stirring. If the sauce is to thick add a little hot water.
- Add salt and pepper. Rinse and dry tuna steaks and lay them in the pan in a single layer.
- Cook for 2 or 3 minutes, depending on their thickness, then turn the steaks over and continue to cook until no blood comes to the surface.
- Test to see if steaks are done. Ladle sauce over steaks.
Other italian recipes:
Tonno in padella recipe
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