Tuna alla Genovese 

Genovese tuna is a super tasty and easy to make dish, an exquisite recipe where the sea meets the land, where the delicate flavor of tuna meets the strong flavor of mushrooms, a real goodness that will know how to leave you speechless and that will surely win a place on your table.

This second course of tuna is a real goodness, an ace up your sleeve for when you want to surprise everyone, when your intent is to make everyone ask for an encore even to those who perhaps have a slightly more difficult palate, with this dish you will be able to achieve your goal, this delicacy is perfect to make even those who are a little more difficult to taste water, A must-try dish that will surely win you over right away.

The recipe for Genoese Tuna is very simple, extremely easy, a few simple steps will allow you to make this goodness, you will see, following me step by step in the realization of this second course everything will be very simple and soon I am sure it will become your workhorse, you will see what a success, everyone will ask you to make this dish even for special occasions, This delicacy will give you a lot of satisfaction.

INGREDIENTS

Tuna 600 g

Garlic 1 segment

Onions 1

Parsley

White wine

Dried porcini mushrooms 300 g

Lemons 2

EVO oil

Salt

Peppercorns

PREPARATION

Put the tuna slices in a bowl, add the chopped garlic and onion with plenty of parsley leaves, add 4 tablespoons of oil, plenty of freshly ground pepper and 1dl of wine. Cover with plastic wrap and leave to marinate in the refrigerator for at least 3 hours. Clean the mushrooms with a damp cloth, remove the end of the stem and cut them into slices; Sauté them in 3 tablespoons of oil for 4 minutes and let the liquid emitted during cooking evaporate over high heat. Drain the tuna from the marinade, pat it dry with paper towels and add it to the mushrooms. Cook it over high heat for about 5 minutes, turning it halfway through cooking and deglazing with half a glass of water. Season with salt and pepper and turn off the heat.