Yield: 2 Servings
|2||Tuna steaks; (6 ounces each)|
|2 tablespoons||Vegetable oil|
|Salt and freshly ground pepper|
|2 tablespoons||Olive oil|
|1 cup||Sliced shitake mushrooms|
|1 tablespoon||Chopped garlic|
|¼ cup||Dry white wine|
|¼ cup||Fish or chicken stock|
|2 tablespoons||Butter; rolled in flour to coat|
|1||Tomato; seeded and julienned|
|1 tablespoon||Chopped flat parsley leaves|
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.
Formatted for MCrecipe by JoAnn Pellegrino 5/98 NOTES : This is a good example of innovative grilling by so many new American chefs, this one was created by Sergio Abramoff Recipe by: The Joy of Grilling/Chef Sergio Abramoff Posted to MC-Recipe Digest by J Pellegrino <gigimfg@...> on May 15, 1998