Yield: 4 Servings
|1 ounce||Italian mushrooms, dried|
|¾ cup||;Water, warm|
|3 tablespoons||Olive oil|
|3 tablespoons||Parsley; chopped|
|2||Garlic clove; chopped|
|2||Anchovy fillets, flat|
|1 cup||Wine, white|
|4||Tuna steak, fresh; 3/4" thick|
|Salt & pepper; to taste|
|1 tablespoon||Lemon juice|
|per Fred Towner|
|Fidonet COOKING echo|
Soak mushrooms in warm water 20 minutes. Drain, reserving liquid.
Strain mushroom liquid. Rinse mushrooms under cold running water.
Squeeze to remove as much moisture as possible. Heat oil in a large skillet. Add mushrooms, parsley, garlic, anchovies and flour. Stir over medium heat until garlic begins to color. Stir in wine. When wine is reduced by half, add tuna steaks. Season with salt and pepper. Cover and cook about 5 minutes. Gently turn tuna and cook 3 to 5 minutes or until fish can be flaked. Place fish on a warm platter. Keep warm in oven. Add reserved mushroom liquid to skillet with butter and lemon juice. Cook over high heat until sauce has a medium-thick consistency. Spoon sauce over tuna. Serve immediately.
You won't recognize this as the same fish you have had in cans.