Recipe - Albacore Tuna With Mushroom Caper Sauce

2 Tuna steaks; (6 ounces each)
2 tablespoon Vegetable oil
Salt and freshly ground
pepper
2 tablespoon Olive oil
1 cup Sliced shitake mushrooms
1 tablespoon Chopped garlic
One fourth cup Dry white wine
One fourth cup Fish or chicken stock
2 tablespoon Capers
2 tablespoon Butter; rolled in flour to
coat
1 Tomato; seeded and julienned
1 tablespoon Chopped flat parsley leaves

Brush tuna with vegetable oil, season with salt and pepper and set aside.
Heat olive oil in a saute' pan over medium heat. Add mushrooms and saute'
for 2 minutes. Add garlic and continue cooking until garlic begins to
brown. Add wine and bring to boil, scraping up browned bits. Add stock and
capers and return to boil, then reduce heat, add butter rolled in flour and
simmer until slightly thickened. Add tomato and season with salt and
pepper. Set aside in a warm place.

Grill tuna over high heat, being careful not to overcook. Arrange on a
serving plat ter. Spoon sauce over and sprinkle with chopped parsley Serve
at once.

Formatted for MCrecipe by JoAnn Pellegrino 5/98

NOTES : This is a good example of innovative grilling by so many new
American chefs, this one was created by Sergio Abramoff
Recipe by: The Joy of Grilling/Chef Sergio Abramoff

Posted to MCRecipe Digest by J Pellegrino gigimfg@ix.netcom.com on May
15, 1998