You’ll Need:

1/2 ounce dried porcini mushrooms
2 garlic cloves
2 tbsp of parsley-chopped
Dash of marjoram
6 anchovy fillets
1 tbsp capers
6 tbsp olive oil
1 tbsp flour
1/4 cup of white wine
Salt and pepper to taste
4 tuna steaks-skinned
Juice of 1/2 lemon

Directions : Soak the porcini in hot water for about an hour. Add the garlic, parsley, marjoram, anchovies and capers and chop together woth the mushrooms.
Heat the oil and the parsley mixture in a large saut pan and saut for a few minutes.
Blend in the flour, cook for about 1 minute and then pour in the wine. Boil a few minutes while stirring. If the sauce is to thick add a little hot water.
Add salt and pepper. Rinse and dry tuna steaks and lay them in the pan in a single layer. Cook for 2 or 3 minutes, depending on their thickness, then turn the steaks over and continue to cook until no blood comes to the surface, test to see if steaks are done, ladle sauce over steaks