Tonno Alla Genovese (genoan Tuna Steaks) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 ounce: Italian mushrooms, dried
3/4 cup: , Water, warm
3 tbsp: Olive oil,
3 tbsp: Parsley, chopped
2: Garlic clove, chopped
2: Anchovy fillets, flat
1 tsp: Flour,
1 cup: Wine, white
4: Tuna steak, fresh, 3/4" thick
Salt & pepper, to taste
1 tbsp: Butter,
1 tbsp: Lemon juice,
Directions:
Soak mushrooms in warm water 20 minutes. Drain, reserving liquid.
Strain mushroom liquid. Rinse mushrooms under cold running water.
Squeeze to remove as much moisture as possible. Heat oil in a large
skillet. Add mushrooms, parsley, garlic, anchovies and flour. Stir
over medium heat until garlic begins to color. Stir in wine. When
wine is reduced by half, add tuna steaks. Season with salt and
pepper. Cover and cook about 5 minutes. Gently turn tuna and cook 3
to 5 minutes or until fish can be flaked. Place fish on a warm
platter. Keep warm in oven. Add reserved mushroom liquid to skillet
with butter and lemon juice. Cook over high heat until sauce has a
medium-thick consistency. Spoon sauce over tuna. Serve immediately.
You wont recognize this as the same fish you have had in cans.
per Fred Towner
Fidonet COOKING echo
Source from luhu.jp
Strain mushroom liquid. Rinse mushrooms under cold running water.
Squeeze to remove as much moisture as possible. Heat oil in a large
skillet. Add mushrooms, parsley, garlic, anchovies and flour. Stir
over medium heat until garlic begins to color. Stir in wine. When
wine is reduced by half, add tuna steaks. Season with salt and
pepper. Cover and cook about 5 minutes. Gently turn tuna and cook 3
to 5 minutes or until fish can be flaked. Place fish on a warm
platter. Keep warm in oven. Add reserved mushroom liquid to skillet
with butter and lemon juice. Cook over high heat until sauce has a
medium-thick consistency. Spoon sauce over tuna. Serve immediately.
You wont recognize this as the same fish you have had in cans.
per Fred Towner
Fidonet COOKING echo
Source from luhu.jp