Tuna with Oyster Mushrooms
Cooking: 50 min
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