Tuna steak with wild mushrooms

Tuna steak with wild mushrooms

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

The Italians love tuna and swordfish, and like to grill them in steak form. I think we have increasingly been enjoying these meaty fish in this form in Britain. The delicacy of a slice of fresh tuna, just grilled or fried in olive oil and accompanied by some mixed wild mushrooms, has to be tasted to be believed! This recipe is particularly delicious with bay boletes, honey fungus and wood or field blewits, but you can use any mushrooms, even cultivated ones.

Ingredients

Quantity Ingredient
500g mixed wild mushrooms, or fresh shiitake
4 slices tuna or swordfish, about 150 g each
4 tablespoons olive oil
55g butter
1 garlic clove, finely chopped
pinch marjoram leaves
a few needles rosemary
salt, to taste
pepper, to taste

Method

  1. Clean the mushrooms well, then cut into even-sized pieces.
  2. Season the fish with salt and pepper, then fry it in the oil for 5 minutes on each side. Remove from the pan and set aside. Add the butter, mushrooms and garlic to the pan, and stir-fry for 10 minutes. Add the herbs and salt and pepper to taste.
  3. Return the cooked fish to the pan, and stir in 1 tablespoon of water to help amalgamate the ingredients. Warm through gently, and serve immediately.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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