- 1 oz mushrooms, dried
- 6 tbsp extra virgin olive oil
- 3 garlic gloves, finely chopped
- 1 medium onion, finely chopped
- 2 anchovy fillets, finely chopped
- 2 tsps. freshly squeezed lemon juice
- 1 ½ cups dry white wine
- 1 tsp fresh thyme chopped, or 1/3 of a teaspoon of dried thyme
- Sea salt and ground black pepper
- 2 tbsp fresh parsley chopped, or 2 tsp of dried parsley
- 6x6oz tuna steaks
- ½ cup of all-purpose flour
- Pour 2 cups of warm water into a small bowl and soak the mushrooms in it for about 30 minutes. Remove the mushrooms from the water, don’t throw away the water yet. Chop the mushrooms finely.
- In a skillet over a medium-high heat add 2 tbsp of olive oil and add the chopped mushrooms, garlic, and anchovies.
- Sauté until the garlic is sizzling and the onion is slightly brown. Mash the anchovies into a paste using the back of a spoon.
- Pour in the lemon juice, wine and the water used to soak the mushrooms.
- Add the thyme to the pan and season with sea salt and black pepper.
- Bring to the boil and cook, stirring often, until the liquid reduces by ½.
- Reduce to a low heat, add the parsley and cover the pan.
- Now for the tuna. Rinse the tuna steaks and pat dry with a paper towel.
- Lightly sprinkle the fish with sea salt and black pepper on both sides.
- In a separate skillet over a medium-high heat, add 4 tbsp of olive oil
- Lightly coat the tuna steaks in the flour by pouring the flour onto a flat plate and rolling the tuna steaks in it. Shake of excess flour and when the oil is hot place the steaks on the pan.
- Cook until lightly browned, about 1 minute on each side, at this stage it should still be rare on the inside.
- Add the browned tuna steaks to the pan that contains the sauce and cook on each side for 1-2 minutes if you want it rare, longer if you want it more medium to well done. Make sure you don’t overcook it as tuna dries out very easily. No more than 3-4 minutes each side.
- Using a spatula remove each tuna steak form the pan and place them on an individual plate, then spoon the sauce over the top.
- This can be served with potatoes or wholegrain pasta, and a side of vegetables.