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Ingredientes
- 2 x Tuna steaks, (6 ounces each)
- 2 Tbsp. Vegetable oil Salt and freshly grnd pepper
- 2 Tbsp. Extra virgin olive oil
- 1 c. Sliced shitake mushrooms
- 1 Tbsp. Minced garlic
- 1/4 c. Dry white wine
- 1/4 c. Fish or possibly chicken stock
- 2 Tbsp. Capers
- 2 Tbsp. Butter, rolled in flour to coat
- 1 x Tomato, seeded and julienned
- 1 Tbsp. Minced flat parsley leaves
Direcciones
- Brush tuna with vegetable oil, season with salt and pepper and set aside.
- Heat extra virgin olive oil in a saute/fry' pan over medium heat. Add in mushrooms and saute/fry' for 2 min. Add in garlic and continue cooking till garlic begins to brown. Add in wine and bring to boil, scraping up browned bits. Add in stock and capers and return to boil, then reduce heat, add in butter rolled in flour and simmer till slightly thickened. Add in tomato and season with salt and pepper. Set aside in a hot place.
- Grill tuna over high heat, being careful not to overcook. Arrange on a serving plat- ter. Spoon sauce over and sprinkle with minced parsley Serve at once.
- NOTES : This is a good example of innovative grilling by so many new American chefs, this one was created by Sergio Abramoff
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 2 servings | |
| Calories 361 | |
| Calories from Fat 266 | 74% |
| Total Fat 30.39g | 38% |
| Saturated Fat 9.95g | 40% |
| Trans Fat 0.01g | |
| Cholesterol 49mg | 16% |
| Sodium 369mg | 15% |
| Potassium 427mg | 12% |
| Total Carbs 9.33g | 2% |
| Dietary Fiber 3.4g | 11% |
| Sugars 1.48g | 1% |
| Protein 9.57g | 15% |
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