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● Genoese Tuna
Tonno alla Genovese

2 anchovies, preferably salt-preserved
1⁄2 ounce dried porcini, soaked, rinsed and chopped
1 garlic clove, chopped
3 tablespoons parsley, chopped
1⁄2 cup extra-virgin olive oil
1 tablespoon flour
1 cup dry white wine
4 fresh tuna steaks, about 1 pound each
1⁄4 cup butter
juice of 1⁄2 lemon
salt and freshly ground black pepper

Preheat the oven to 350°. Rinse the anchovies (if salt-preserved) and chop them. Combine the anchovies with the mushrooms, garlic and parsley in a large, oven-proof skillet. Add the olive oil and flour and combine over medium heat, stirring well, until golden. Add the white wine over high heat to deglaze, scraping up bits from the bottom of pan. When the mixture comes to a boil, add the tuna steaks, arranging them side by side so they don’t overlap. Season with salt and pepper. Cover, and cook for 5 minutes, then flip the tuna steaks and transfer the skillet to the oven. When the tuna has reached your desired doneness, remove from the oven and arrange on a serving platter. Add the butter and lemon juice to the skillet. Stir until the butter melts and pour the sauce over the tuna steaks. Serve immediately ● Serves 4

Wine Suggestion: Light-Bodied with a delicate bouquet

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