Tonno alla Genovese from Mediterranean Seafood by Alan Davidson
Drain the mushrooms. Debone the anchovies, wash them well and pat them dry. Then pound the mushrooms and anchovies with a couple of sprigs of parsley and the 2
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Ingredients
- salt, pepper and spices
- 50 g (2 oz) butter
- 150 ml (5 fl oz) olive oil
- 4 slices of fresh tuna, about 650 g (1½ lb) in all
- 20 g (¾ oz) dried mushrooms, soaked in a little warm water beforehand
- 300 ml (10½ fl oz) white wine
- 2 cloves garlic
- parsley
- juice of 1 lemon
- 3 salted anchovies
- 1 tbs flour
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