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