Title: Albacore tuna with mushroom caper sauce
 Categories: Seafood, Grilling
      Yield: 2 Servings
 
      2    Tuna steaks; (6 ounces each)
      2 tb Vegetable oil
           Salt and freshly ground
           -pepper
      2 tb Olive oil
      1 c  Sliced shitake mushrooms
      1 tb Chopped garlic
    1/4 c  Dry white wine
    1/4 c  Fish or chicken stock
      2 tb Capers
      2 tb Butter; rolled in flour to
           -coat
      1    Tomato; seeded and julienned
      1 tb 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.