Tuna with Oyster Mushrooms
- Preparation: 20 min
- Cooking: 50 min
- Portions: 4
600g of tuna
400g oyster mushrooms
8 shallots, coarsely chopped
Butter or olive oil
Parsley, bay leaf, thyme, garlic cloves
In a pan, begin by cooking the mushrooms over a high flame; before they begin to become translucent, add the shallots and one unpeeled clove of garlic.
After 2-3 min, lower the flame and add the tomatoes, peeled and quartered; one bay leaf, one branch of thyme, salt and pepper;
Cover and let it stew for 30 min, occasionally verifying that the tomatoes are letting off enough water so as the mixture does not burn; if not, add a small glass of chicken broth.
In another pan, lightly brown both sides of the tuna slices in hot olive oil with a bit of butter.
Season lightly and when the tomatoes and mushrooms are ready, add the tuna slices and the peeled shrimp to them; stew for 15 min; when complete, serve immediately on a bed of rice.
Accompany with a chilled rosé or a dry white.
Source : Jean Yves Bernoux