Tuna steak with sautéed wild mushrooms

Matt Tebbutt recipe

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 2

By Matt Tebbutt
From Saturday Kitchen


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
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