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kosher salt tuna flour extra-virgin olive oil porcini garlic anchovy white wine freshly squeezed lemon juice thyme butter parsley skillet
Viewed: 53 - Published at: 4 years agoIngredients
- 1 teaspoon kosher salt
- 6 tuna steaks, about 6 to 8 ounces each, cut 1 inch or thicker
- 1/2 cup or so all-purpose flour, spread in a plate for dredging
- 1/3 cup extra-virgin olive oil, plus more as needed
- 1/2 ounce dried porcini (about 1/2 cup loosely packed pieces), soaked in 1 cup warm water
- 6 plump garlic cloves, crushed and peeled
- 2 small anchovy fillets, drained and finely chopped (about 1 teaspoon)
- 1 1/2 cups dry white wine
- 2 tablespoons freshly squeezed lemon juice
- 3 sprigs fresh thyme
- 2 tablespoons butter (or extra-virgin olive oil)
- 2 tablespoons chopped fresh parsley
- A heavy-bottomed skillet or saute pan, 12-inch diameter or larger
Method
- Sprinkle salt all over the tuna steaks, using about 1/2 teaspoon salt in all.
- Dredge each steak in the flour, coating both sides, and shake off the excess.
- Pour 4 tablespoons of the olive oil into the skillet, and set it over medium-high heat.
- When the oil is hot, lay all the tuna in the pan, and saute on the first side for about 1 minute, just until browned.
- Flip the steaks over, and brown the second side, another minute or so, then take the pan off the heat.
- Transfer the tuna to a platter, and keep in a warm place while you make the sauce.
- Lift the rehydrated porcini pieces from the soaking water (reserve it), and chop them fine.
- Pour the remaining 2 tablespoons olive oil into the skillet, set it over medium-high heat, toss in the garlic cloves, then stir in the chopped anchovy and porcini.
- Cook and stir until everything is sizzling nicely, then pour in the white wine, lemon juice, and porcini water (leaving behind any sediment).
- Add the thyme sprigs, and season with the remaining salt.
- Bring the sauce to a boil, and cook until reduced by about half.
- When the sauce has thickened to a consistency you like, arrange the tuna steaks in the skillet again, and pour in any juices from the platter.
- Heat for a minute in the bubbling sauce, then turn the steaks over and cook briefly on the second side.
- The tuna should still be rare at this point; if you prefer your steaks better done, simply let them cook in the sauce longer.
- Just before serving, drop the 2 tablespoons butter (or extra-virgin olive oil, if you prefer) into the pan, between the steaks, and stir it into the sauce as a final enrichment.
- Turn off the heat, and stir in the parsley.
- Serve the steaks on dinner plates, spooning sauce over them, or arrange them on a serving platter, with the sauce on top.
