Seared tuna in a chicken stock broth with wild mushrooms, olives and herbs.
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the broth
- 400ml/14fl oz chicken stock
- 50g/1¾oz dried ceps
- 2 tbsp vegetable oil
- 1 banana shallot, peeled and diced
- 1 garlic clove, chopped
- few thyme sprigs
- 1 tbsp tomato purée
- 2 tbsp Madeira
- salt and freshly ground black pepper
For the wild mushrooms
- 2 tbsp olive oil
- 100g/3½oz wild mushrooms
- 10 black olives, pitted and halved
- few fresh tarragon sprigs, chopped
- 1 tbsp chopped fresh flatleaf parsley
For the tuna
- 200g/7oz tuna steak
- 2 tbsp olive oil
- salt and freshly ground black pepper
Method
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To make the broth, bring the stock to the boil in a large saucepan and add the dried ceps. Leave the ceps to soften as the stock cools. Lift out the ceps carefully once rehydrated and chop. Set aside the stock.
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Heat the vegetable oil in a frying pan and sweat the shallot, garlic and thyme for 3–4 minutes. Add the chopped ceps and tomato purée and cook for a further 2–3 minutes. Add the Madeira and boil until completely reduced. Carefully ladle in the chicken stock, avoiding getting any dirt from the ceps into the pan.
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Simmer until reduced by half. Taste, season with salt and pepper and leave to cool. When cooled and settled, strain the broth carefully through a muslin or fine cloth and set aside.
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To make the mushrooms, heat the oil in a frying pan and fry the wild mushrooms for 2 minutes. Add the olives and stir in the herbs.
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To make the tuna, brush the tuna with the olive oil and season the tuna with salt and pepper. In a hot frying pan sear well on all sides keeping the tuna rare in the middle. Cut the tuna into slices.
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To serve, warm the broth and ladle into two serving bowl. Add the wild mushrooms and top with the tuna slices.
