Genoa-Style Tuna Steaks

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                            FOOD FUNNY
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This one from Rosemary Zwick has the ring of truth:

A man lunching at a Chinese restaurant noticed that the table
had been set with forks, not chopsticks. He asked why. The
waiter said, "Chopsticks were provided only on request."

"But," the man countered, "if you gave your patrons chopsticks,
you wouldn't have to pay someone to wash all the forks."

"True," the waiter shot back, "but we would have to hire three
more people to clean up the mess."

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                            TODAY'S RECIPE
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Yikes! A fellow has to watch everything he writes around
here. Thanks to the many readers who pointed out a small
typo in yesterday's recipe for Risotto alla Gorgonzola.
Here is the corrected version:

Risotto with Gorgonzola (Risotto alla Gorgonzola)

6 - 8 cups (1.5 - 2 L) chicken or vegetable stock
1/4 cup (60 ml) extra-virgin olive oil
1 large onion, finely chopped
2 cups (500 ml) short-grain Italian rice such as Arborio or Carnaroli
1 cup (250 ml) dry white wine
8 oz (225 g) good quality Gorgonzola, preferably Gorgonzola
dolce, or other good quality blue cheese, cut into small pieces
1/2 cup (125 ml) freshly grated Parmesan cheese

Bring the stock to a simmer over moderate heat and keep it
hot while the risotto cooks. Heat the olive oil in a large skillet
over moderate heat and saute the onion until tender but not
brown, about 5 minutes. Add the rice and cook, stirring
frequently, for 5 minutes. Add the wine and cook, stirring
frequently, until most of it is absorbed. Add about 2 cups
(500 ml) of the stock and cook, stirring frequently, until most
of it is absorbed. Repeat, adding about 1 cup (250 ml) of
stock at a time, until the rice is tender and creamy, about
20 minutes total. Remove from the heat and stir in the
Gorgonzola (reserving a little for garnish) and half the
Parmesan. Garnish with the reserved Gorgonzola and serve
with the remaining Parmesan for diners to add at the table.
Serves 6 to 8.

Tuna steaks are great on the grill, but this method using a
single pan to cook the fish and the sauce is the traditional
Genovese method. This recipe produces rare tuna. If you prefer
yours cooked more, simply increase the cooking time.

Genoa-Style Tuna Steaks (Tonno alla Genovese)

4-6 tuna steaks, about 6 oz (170 g) each and about 1 inch (3 cm) thick
Salt and freshly ground pepper to taste
All purpose flour for dredging
6 Tbs (90 ml) extra-virgin olive oil
1/2 cup (125 ml) loosely packed dried porcini mushrooms,
soaked in warm water for 30 minutes, drained and finely chopped
4-6 cloves garlic, finely chopped
2 anchovy fillets, finely chopped, or 1 tsp (5 ml) anchovy paste
1 1/2 cups (375 ml) dry white wine
2 Tbs (30 ml) fresh lemon juice
1/2 tsp (2 ml) dried thyme
2 Tbs (30 ml) butter
2 Tbs (30 ml) chopped fresh parsley

Season the tuna steaks with salt and pepper and coat lightly
with flour, shaking of the excess. Heat the olive oil in a large
heavy skillet over moderate heat and saute the tuna just until
lightly browned on both side, about 1 minutes per side. Transfer
the tuna to a platter and keep warm in a low oven. Add the
rehydrated, chopped porcini, garlic, and anchovies to the oil
remaining in the skillet and cook over moderate heat for about
1 minute. Add the white wine, lemon juice, and thyme. Bring
the sauce to a boil, scraping the bottom of the pan to dissolve
any "brown bits," and simmer until reduced by about half.
Return the tuna steaks to the skillet and let them warm in the
bubbling sauce for about a minute on each side, or longer until
cooked to your preference. Stir the butter into the sauce in
between the tuna steaks immediately before serving. Serve
the steaks with the sauce spooned over them and garnished
with the chopped parsley.
Serves 4 to 6.
Received on Thu Sep 9 22:46:06 2010