How to cook Broiled Tuna and Mushrooms with Olive Sauce
- 4 fresh tuna steaks (about 6 ounces each), 1 inch thick
- Olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon minced garlic
- 8 ounces fresh mushrooms, cleaned and sliced
- 1 dozen Kalamata or other Greek black olives packed in brine, pitted
- 1 medium tomato, cored and diced
- 1 1/2 cups red wine
- 1 teaspoon fresh rosemary, chopped
- Rub tuna steaks with olive oil and season to taste with salt and freshly ground black pepper. Set aside.
- Prepare sauce by heating 1 tablespoon of olive oil in a sauté pan over medium-high heat. Add the garlic and mushrooms and sauté until mushrooms are golden, about 4 minutes.
- Add the olives, tomato, red wine, and rosemary and bring to a boil. Reduce heat to medium and simmer until wine is reduced to 1 cup, about 5 minutes. Season with salt and pepper to taste and keep warm.
- Place the tuna steaks on the broiler with rack and broil about 3 minutes per side, until seared on the outside but still slightly pink on the inside.
- Place each broiled tuna steak on a dinner plate and top with some of the sauce.
The Grilled Tuna and Mushrooms with Olive Sauce recipe easy to cook and so good!
The tuna steaks may also be grilled over medium-high heat for 2 to 3 minutes per side on a preheated stove top or outdoor grill.
Serve with buttered orzo and a Greek salad.
, a large, black olive with a smooth and meatlike taste, is named after the city of Kalamata, Greece, and is used as a table olive. These olives are usually preserved in wine, vinegar or olive oil.
This recipe for Broiled Tuna and Mushrooms with Olive Sauce serves/makes: 4 servings
The Broiled Tuna and Mushrooms with Olive Sauce recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Tuna
Preparation Method: Broiled/Grilled