The Anonymous Widower

Tuna Steak with Tomatoes and Mushrooms

I found this recipe in a blog called Dining Alone. I know the feeling!

She got it from a book by Robin Miller, so to put it up again may be a bit like overkill.  As it is an American recipe it’s all cups and ounces.  And you know how I feel about non-Metric units! But Robin does have several recipes for people like me; impatient, bad cooks who like good food.

So I used the basis of the recipe to create a sauce for my tuna steak.  It was good.

First I pan-fried the seasoned tuna steak for a couple of minutes either side in a small amount of olive oil and then put it aside.

Then in the same frying pan, I took some very nice chestnut mushrooms that I’d bought in the Farmer’s Market at Wickhambrook and sliced and fried them in the pan with a few chopped shalots.  Note that I have one of Delia’s little choppers, which I used for the shalots.

Some dried thyme was then added and stirred in.  FinallyI put a small tin of chopped tomatoes, a couple of slurps of white wine and the tuna in the pan and simmered it for five minutes.

It was delicious and to make matters better, all I had to wash up was one small frying pan.

April 17, 2010 - Posted by AnonW | Food | Coeliac/Gluten-Free, Metrication, Recipe