Tuna with Sautéed Porcini Mushrooms

Ingredients

• 1 bundle arugula
• 200 g Cherry tomatoes
• 500 g porcini mushrooms
• 100 g shallots
• 1 Garlic clove
• 3 tbsp red wine
• 4 tbsp red wine vinegar
• 1 tbsp honey
• 1 tbsp mustard
• 14 tbsp olive oil
• Salt
• Pepper
• 4 tuna steaks (about 140 g each)
• 2 tbsp lemon juice

Instructions

1. 1.

   Clean the arugula, quarter the cherry tomatoes and arrange everything on four plates. Clean the porcini mushrooms, halve larger ones. Peel the shallots and cut into thin rings. Peel the garlic and finely dice it. Mix the red wine with vinegar, honey, mustard and 6 tbsp oil; season with salt and pepper. Heat 4 tbsp oil in a large pan. Sauté the mushrooms and shallots for 3-4 minutes, add the garlic and season with salt and pepper. Heat 4 tbsp oil in another pan and sear the tuna steaks on each side for 2-3 minutes. Season with salt, pepper and lemon juice.

2. 2.

   Distribute the porcini mushrooms and vinaigrette over the salad arranged on plates, place the tuna steaks on top and serve.