| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Italian |
Fish, Italian |
4 |
Servings |
INGREDIENTS
| 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 |
|
|
per Fred Towner |
|
|
Fidonet COOKING echo |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Compassion is difficult to give away because it keeps coming back.”