Tonno alla genovese (genoan tuna steaks)
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Tonno alla genovese (genoan tuna steaks)
  Tuna    Fish    Italian  
Last updated 6/12/2012 1:27:03 AM. Recipe ID 61778. Report a problem with this recipe.
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      Title: Tonno alla genovese (genoan tuna steaks)
 Categories: Fish, Italian
      Yield: 4 Servings
 
      1 oz Italian mushrooms, dried
    3/4 c  ;Water, warm
      3 tb Olive oil
      3 tb Parsley; chopped
      2    Garlic clove; chopped
      2    Anchovy fillets, flat
      1 ts Flour
      1 c  Wine, white
      4    Tuna steak, fresh;
           -3/4" thick
           Salt & pepper; to taste
      1 tb Butter
      1 tb Lemon juice
 
  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.
  
                                 per Fred Towner
                                 Fidonet COOKING echo
 




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Recipe ID 61778 (Apr 03, 2005)

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