Browned tuna with mushrooms, tomato, olives and pennyroyal
Vitor Sobral
Ingredients For 10 servings
2kgs of tuna steak
150g of sliced oyster mushrooms
150g of sliced shiitakes mushrooms
150g of peeled tomato, cut into cubes
200g of chopped pitted black olives
0,5dl of extra virgin olive oil
1 Tablespoon of rice vinegar
Traditional sea salt (to taste)
Peppercorn (to taste)
Pennyroyal leaves (to taste)
Preparation (10 pax)
Season the tuna with salt and pepper, and brown both sides in olive oil. Put aside for later.
Place the mushrooms and tomato on the hot stone grill.
After cooking for 2-3 minutes, blend with the olives and pennyroyal leaves.
Add the tuna, and sprinkle with rice vinegar.
After cooking for 2-3 minutes, blend with the olives and pennyroyal leaves.
Add the tuna, and sprinkle with rice vinegar.
Silampos products used in this recipe
