Preparação
- /2 ounce dried porcini mushrooms 2 garlic cloves 2 tbls. of parsley − chopped dash of marjoram 6 anchovy fillets 1 tbl. capers 6 tbls. olive oil 1 tbl. flour ¼ cup of white wine Salt dash of black pepper 4 tuna steaks − skinned Juice of ½ lemon Soak the porcini in hot water for about an hour. Add the garlic, parsley, marjoram, anchovies and capers and chop together woith the mushrooms. Heat the oil and the parsley mixture in a large saute pan and saute for a few minutes. Blend in the flour, cook for about 1 minute and then pour in the wine. Boil a few minutes while stirring. If the sauce is to thick add a little hot water. Add salt and pepper. Rinse and dry tuna steaks and lay them in the pan in a single layer. Cook for 2 or 3 minutes, depending on their thickness, then turn the steaks over and continue to cook until no blood comes to the surface; test to see if steaks are done, ladle sauce over steaks
