Tonno In Padella
Ingredients
- 0.5 oz dried porcini mushrooms
- 2 clove garlic
- 2 tbsp fresh parsley, chopped
- 0.5 tsp dried marjoram
- 6 anchovy fillets
- 1 tbsp capers
- 6 tbsp olive oil
- 1 tbsp all-purpose flour
- 0.3 cup dry white wine
- 4 tuna steaks, skinned
- 1 lemon, juiced (half lemon)
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- 1
Soak the porcini mushrooms in hot water for about 1 hour. Remove from soaking water (reserve water if needed) and squeeze dry.
- 2
Chop together porcini, garlic, parsley, marjoram, anchovies, and capers to a rough paste.
- 3
Heat olive oil in a large sauté pan. Add the mushroom-herb paste and sauté a few minutes. Blend in the flour and cook 1 minute. Add wine, stirring constantly, and boil a few minutes. If sauce is too thick, add a little hot mushroom soaking water. Season with salt and pepper.
- 4
Rinse tuna steaks and pat dry. Lay them in the pan in a single layer. Cook 2–3 minutes depending on thickness, then turn steaks and cook until no blood comes to the surface and fish is done to your liking.
- 5
Ladle sauce over tuna steaks. Finish with a squeeze of lemon juice and serve.