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To make tuna steaks with mushroom caper sacue for 2 you will need
Ingredients
| 2 | | Tuna steaks; (6 ounces each) | | 2 | tablespoons | Vegetable oil | | | Salt and freshly ground pepper | | 2 | tablespoons | Olive oil | | 5 1/4 | oz | Sliced shitake mushrooms | | 1 | tablespoon | Chopped garlic | | 2 | fl oz | Dry-white-wine | | 2 | fl oz | chicken-stock | | 2 | tablespoons | Capers | | 2 | tablespoons | Butter; rolled in flour to coat | | 1 | | Tomato; seeded and julienned | | 1 | tablespoon | Chopped flat parsley leaves |
Instructions
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 under high heat, being careful not to overcook. Arrange on a
serving platter.
Spoon sauce over and sprinkle with chopped parsley.
Serve the tuna steaks with mushroom caper sauce immeditately.
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@ix.netcom.com> on May
15, 1998
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Wed 30 Jan 2008
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