Preparation:
Products
2 green onions
500 g mushrooms
40 g butter, s alt, ground black pepper
1/2 bunch tarragon
120ml dry wine
tuna, quantity as desired
lemon juice, optional
cooking cream
Preparation
Finely chop the onion and the mushrooms. In a higher pot, sauté the onion in the oil, then add the mushrooms. Fry for about 5 minutes. over high heat, then s alt and sprinkle with black pepper. Finely chop the tarragon, reserving a few pieces on the side. Pour the wine over the mushrooms, sprinkle with the tarragon and leave on the fire for another 5 minutes. Pour the prepared pieces of tuna with lemon juice, s alt and pepper and place on the mushrooms. Cover and simmer over medium heat for about 8 minutes. After removing the fish and mushrooms in a hot plate and keeping warm, add the cream to the remaining sauce and, without turning off the heat, stir until it thickens slightly. Pour the sauce over the fish, decorate with the remaining tarragon leaves and garnish with steamed rice.
The recipe is from the Best Tuna Recipe contest
