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Seared Tuna with Oyster Mushroom Sauce

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.