Tonno alla Evelina
Tuna Steaks as my mother Evelina used to make.
For 2 Person(s)
For the Tuna:
- 2 tuna steaks about 1 inch thick
- 2 cups white mushrooms
- 1/2 cup diced pancetta
- 1/4 cup small capers
- 1 cup white wine
- 1 medium onion
- 1 large carrot
- 3 stalks of celery
- 3 cloves of garlic
- 3 fillets of anchovies
- 1 peperoncino
- extra virgin olive oil
- In a large saute` pan add 1/4 cup of EV olive oil.
- Add 3 cloves of garlic and saute`.
- When the oil is hot add the anchovies and let saute`. They will quickly break up and almost liquefy.
- Add the pancetta and let it color.
- Chop the celery, the onion and the carrot into fine pieces and add to the pan.
- Cut the mushrooms into slices and add to the pan.
- Add the capers and the peperoncino... as desired and depending on how hot it is.
- Move all the vegetables to one side and use the open space in the pan to sear the tuna steaks on both sides (3 minutes per side).
- Add the wine and let the alcohol evaporate... about 5 minutes at high flame.
- Serve and enjoy.
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