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

LIST OF INGREDIENTS

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

lemon

dry white wine

extra-virgin olive oil

salt

METHOD

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.

Source:

https://www.lacucinaitaliana.com/recipe/main-course/fresh-tuna-alla-genovese