Tuna alla Genovese
- IICCI
- Mar 17, 2022
- 1 min read
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
Soak the mushrooms in water for 10-15 minutes. Drain and mince them with 2 anchovy fillets and 1 small garlic clove.
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.
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.
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
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If you need a quick way to reply to all those recipe questions, I use this ai email response generator free and it saves me tons of time. I tried the tuna alla Genovese and soaking the dried mushrooms before mixing them with anchovies and garlic really gives the sauce that deep, wine‑y flavor they talk about. Anyone else likes adding a splash of lemon at the end, or do you prefer just butter for richness?
Mushroom wine sauce adds depth of flavor to this one-skillet tuna recipe from the sunny port town of Genoa.