4 slices of fresh tuna (1 kg)
4 tablespoons of lemon juice
1 1/2 teaspoons of salt
1/4 teaspoon of black pepper
30g of dried mushrooms (funghi secchi)
1 cup of water (240 ml)
6 tablespoons of wheat flour
2 tablespoons of olive oil
2 tablespoons of garlic paste
2 tablespoons of anchovy fillets, rinsed and chopped
4 fillets of canned anchovies, rinsed, drained, and chopped
4 tablespoons of chopped parsley
2 cups of white wine (480 ml)
4 slices of fresh tuna (1 kg)
4 tablespoons of lemon juice
1 1/2 teaspoons of salt
1/4 teaspoon of black pepper
30g of dried mushrooms (funghi secchi)
1 cup of water (240 ml)
6 tablespoons of wheat flour
2 tablespoons of olive oil
2 tablespoons of garlic paste
2 tablespoons of anchovy fillets, rinsed and chopped
4 fillets of canned anchovies, rinsed, drained, and chopped
4 tablespoons of chopped parsley
2 cups of white wine (480 ml)
In a medium bowl, season the tuna with lemon juice, salt, and black pepper, cover with plastic wrap, and refrigerate for about 1 hour
Rinse the mushrooms in running water to remove any dirt or debris, then pat them dry
Drain the mushrooms well
Transfer the mushrooms to a small saucepan, cover with water, bring to a boil, and simmer until tender (about 10 minutes)
Remove the mushrooms with a slotted spoon, chop into smaller pieces, and set aside
Also reserve the cooking liquid
Lightly dust the tuna with wheat flour and set aside
In a medium skillet, heat the olive oil with garlic paste over high heat
Add the reserved tuna and cook until lightly browned on both sides (about 2 minutes per side)
Transfer the tuna to a serving dish and reserve
In the same skillet, add the anchovies, mushrooms, and parsley
Cook, stirring constantly with a wooden spoon, for about 1 minute
Add the reserved tuna back to the skillet and cook for an additional minute on each side
Add the white wine, cover, and simmer over low heat for about 4 minutes, turning the tuna occasionally
Add the mushrooms and 2 tablespoons of the reserved cooking liquid
Simmer until the tuna is tender (about 10 minutes)
Transfer to a serving dish and serve immediately
980 calories per serving
A rich, creamy sauce like Chilean Chardonnay wines Montes Oak Barrel 97 ($14) or Montes Alpha 97 ($19.50)
