Tuna alla Genovese

genoa crest Tonno alla Genovese. From Genova. Serves 6.

  • 600g Fresh tuna, cut into 6 steaks
  • 2 salted anchovies, soaked and filleted
  • 30g dried porcini mushroom, soaked in warm water for half an hour and drained. Reserve the liquid.
  • Olive oil
  • Pepper
  • 1 glass dry white wine
  • 1 medium onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 small bunch of parsley, finely chopped
  • Salt
  • Plain flour
  1. Heat some oil in a pan and add the onion, garlic, mushrooms and parsley. Fry for a few minutes.
  2. Add the anchovie fillets and allow them to dissolve.
  3. Add the wine, the mushroom liquid and a table spoon of flour. Allow to cook for 6 or 7 minutes.
  4. Add the tuna, season with salt and pepper, cover and cook over a low heat for around an hour.