Tuna Steak with Red Wine Mushrooms
Serves 1
   Olive oil, for cooking
   175g tuna steak
   Salt and pepper
   2 knobs of butter
   1 shallot, sliced in rings
   75 to 100g wild chestnut or button mushrooms, sliced
   1 glass of red wine
   1 tsp sugar

   Heat a frying pan with a few drops of olive oil, season the tuna with salt and pepper and sear the fillet for a couple of minutes on each side until tender and pink. Remove the fish from the pan and keep warm.
   Add a knob of butter to the pan and, once sizzling, sauté the shallot rings and mushrooms quickly before adding the wine and sugar. Boil until a syrupy consistency is reached, stir in the remaining butter and season with salt and pepper.
   The red wine mushrooms are now read to spoon on top of the tuna.

From: Gary Rhodes 365/One year. One Book. One Simple Recipe for Every Day. (Michael Joseph / Penguin Books, 2008.)
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