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Tuna alla Genovese

Mushroom wine sauce adds depth of flavor to this one-skillet tuna recipe from the sunny port town of Genoa.

Cooks in: 25mins

Levels: Easy

Serves: 4


1 1/3 LB. of fresh tuna slices

1 OZ. of dried mushrooms

oil-packed anchovies

unsalted butter

1 of small garlic clove

parsley, chopped


dry white wine

extra-virgin olive oil



  1. Soak the mushrooms in water for 10-15 minutes. Drain and mince them with 2 anchovy fillets and 1 small garlic clove.

  2. Brown the tuna in a pan with a drizzle of oil for about 2-3 minutes per side, then remove from the pan and set aside.

  3. In the same pan, place mushrooms with 3 Tbsp. oil and brown them for 2 minutes. Add 1/2 cup wine to the pan. Reduce for 2-3 minutes. Add the juice of 1/2 lemon and 1 Tbsp. butter. Season with salt, if needed.

  4. Divide the tuna into 4 portions. When the sauce has cooled, stir in some parsley and serve it over the tuna.


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