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

From 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
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.
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.
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.
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.
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.
To serve, warm the broth and ladle into two serving bowl. Add the wild mushrooms and top with the tuna slices.