Tonno ai funghi secchi (Tuna Steak with Dry Porcini)
- 6 tuna steaks 200g each
- 4 preserved anchovies
- 20g dry porcini mushrooms
- 50g button mushrooms
- ½ finely chopped onion
- 1 clove of garlic
- ½ cup of chopped Italian parsley
- 1 glass white wine
- juice of half lemon
- salt and pepper to taste
For the sauce:
Soak the porcini mushrooms in hot water for ten minutes. Then squeeze the water out of it and chopped roughly. Slice the button mushrooms and heat a pan with some evoo add the chopped onion the garlic and the chopped anchovies. Fry for one minute then add the fresh and the dry mushroom add some more oil if required. Season, add the herbs then add the wine, the lemon juice and some of the water of the dry porcini. Reduce by half and set aside.
Season the tuna steak and quickly pan-fry, making sure still quite rare in the middle and place them in a large plate.
Reheat the sauce with a nut of butter to make it a bit thicker and shine. Pour the sauce all over the tuna and serve with some garlic spinach or fresh asparagus.