International Food Friday

Tuscan Tuna (serves 2-4)

1/2 C. extra-virgin olive oil 

 2 garlic cloves, minced 

 1/4 C. minced Italian parsley

 1 Tbs. minced rosemary

 1 Tbs. minced thyme

 1 Tuna steak, about 1/2 lb.

 1 lb. white mushrooms, thinly sliced

 1/3 lb. onions, thinly sliced

 1/2 c. dry white wine

 1/4 c. black olives, thinly sliced

Marinate the tuna with 1/4 cup olive oil, the garlic, parsley, rosemary, and thyme for 24 hours in the refrigerator. Remove the tuna steak from the marinade, and strain the marinade through a sieve and set aside. Pour 2 tablespoons of olive oil in a pan and add the mushrooms. Sauté the mushrooms until they begin to release their liquid and become softened, about 6 minutes. In a different pan, sauté the minced onion with the remaining olive oil until translucent, about 4 minutes. Add the onions to the mushrooms and stir together over low heat, about 1 minute. Add the tuna steak, and cook for 2 minutes. Turn, and cook for 1 more minute. Add the white wine and reserved marinade liquid. Cook, covered, until the fish is cooked through. Place the tuna on a serving platter, cover with the mushrooms and onions, and garnish with the olives.

I serve this with linuine in a fresh marinara sauce and spinach.