Servings: 2 servings
Ingredients
- 1 lb fresh tuna cut into 2 butter sized pieces
- flour
- 3 tbsp olive oil plus 1 tbsp for sauce
- 1/3 lb oyster mushrooms finely chopped
- 4 cloves garlic crushed and minced
- 3 small anchovy fillets drained and chopped
- 1 cup dry white wine
- 1/2 cup mushroom or chicken broth
- 1 tbsp lemon juice
- 3 sprigs fresh thyme
- 2 tbsp unsalted butter
- 2 tablespoons fresh parsley chopped
Instructions
- Dredge in flour being sure to coat both sides but more importantly, shaking off any excess flour.
- Heat saute pan, add olive oil and let that get to medium high, not smoking.
- Add the tuna to the pan and sear for about 1 1/2 minutes. Flip the tuna steaks over and cook on the other side for another minute. Repeat until all sides are seared.
- Remove tuna from the pan to a plate while you make the sauce. Lightly cover with aluminum foil to keep semi warm.
- Add the frying pan back to the burner over medium heat. Add the remaining 2 tablespoons of olive oil and heat. Add the garlic. Once the garlic is fragrant, add chopped anchovy fillets and oyster mushrooms.
- When those ingredients start to sizzle, add the white wine, lemon juice, and broth. Add the thyme sprigs and taste. Season with salt if necessary. Bring the sauce to a low boil and cook until it is reduced by half.
- Carefully slice tuna portions. Plate the slices into fallen domino like formation. Add butter to the sauce and stir to combine the flavors.
- Remove the pan from the heat, add the parsley and blend.
- Pour the hot sauce over the tuna.
Notes
Better than Bouillon makes a mushroom stock. Using chicken broth will not harm the flavor at all. You can substitute shiitake or cremini mushrooms for the oyster.
Tried this recipe?Let us know how it was!