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| 2 | Tuna steaks; (6 ounces each) |
| 2 Esslöffel | vegetable oil |
| | salt |
| | pepper ground |
| 2 Esslöffel | olive oil |
| 1 Tasse | Sliced shitake mushrooms |
| 1 Esslöffel | garlic chopped |
| 1/4 Tasse | white wine dry |
| 1/4 Tasse | Fish or chicken stock |
| 2 Esslöffel | capers |
| 2 Esslöffel | Butter; rolled in flour to coat |
| 1 | Tomato; seeded and julienned |
| 1 Esslöffel | Chopped flat parsley leaves |
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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
American chefs, this one was created by Sergio Abramoff
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