02-23-2007, 04:28 AM
Ingredients :
2 x Tuna steaks, (6 ounces each)
2 tbl Vegetable oil
Salt and freshly ground pepper
2 tbl Olive oil
1 cup Sliced shitake mushrooms
1 tbl Chopped garlic
1/4 cup Dry white wine
1/4 cup Fish or chicken stock
2 tbl Capers
2 tbl Butter, rolled in flour to coat
1 x Tomato, seeded and julienned
1 tbl Chopped flat parsley leaves
Method :
Brush tuna with vegetable oil, season with salt and pepper and set aside.
Heat olive oil in a saute' pan over medium heat. Add mushrooms and saute' for 2 minutes. Add garlic and continue cooking until garlic begins to brown. Add wine and bring to boil, scraping up browned bits. Add stock and capers and return to boil, then reduce heat, add butter rolled in flour and simmer until slightly thickened. Add tomato and season with salt and pepper. Set aside in a warm place.
Grill tuna over high heat, being careful not to overcook. Arrange on a serving plat- ter. Spoon sauce over and sprinkle with chopped parsley Serve at once.
2 x Tuna steaks, (6 ounces each)
2 tbl Vegetable oil
Salt and freshly ground pepper
2 tbl Olive oil
1 cup Sliced shitake mushrooms
1 tbl Chopped garlic
1/4 cup Dry white wine
1/4 cup Fish or chicken stock
2 tbl Capers
2 tbl Butter, rolled in flour to coat
1 x Tomato, seeded and julienned
1 tbl Chopped flat parsley leaves
Method :
Brush tuna with vegetable oil, season with salt and pepper and set aside.
Heat olive oil in a saute' pan over medium heat. Add mushrooms and saute' for 2 minutes. Add garlic and continue cooking until garlic begins to brown. Add wine and bring to boil, scraping up browned bits. Add stock and capers and return to boil, then reduce heat, add butter rolled in flour and simmer until slightly thickened. Add tomato and season with salt and pepper. Set aside in a warm place.
Grill tuna over high heat, being careful not to overcook. Arrange on a serving plat- ter. Spoon sauce over and sprinkle with chopped parsley Serve at once.