4 slices of fresh tuna
25 g dried mushrooms
anchovies in oil
dry white wine
extra virgin olive oil
For the Genoese-style fresh tuna recipe, soak the mushrooms in water, then squeeze and chop them together with 2 anchovy fillets and a piece of sliced garlic.
Brown the tuna in a pan with a drizzle of oil for about 2-3 ‘per side, then remove it from the pan and set aside.
Put the chopped mushrooms in the cooking juices with 2-3 tablespoons of oil and brown them for 2 ‘. Deglaze with half a glass of white wine and cook for another 2-3 ‘.
Complete with the juice of half a lemon and a small knob of butter. Add salt if needed.
Cut the tuna slices into strips. When the sauce has cooled, top with chopped parsley and serve over the tuna.
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Enjoy your meal!