Ingredients: (makes 4 servings) 4 slices of fresh tuna (600-700 gr. total) - 20 gr. dried mushrooms left to soak for 20-30 minutes in warm water - 3 Polla anchovies - parsley - 2 cloves of garlic - 1 small glass of Polla olive oil - 1 tbs flour - 2 small glasses of dry white wine - salt - pepper - spices - lemon juice - 50 gr. of butter


Drain the mushrooms; wash the anchovies under running water, clean and dry them. In a mortar, pound the mushrooms and anchovies with some parsley and two cloves of garlic. Add this to the oil and flour in a baking tin and brown lightly while stirring. Add the wine and bring to the boil. Lay the slices of tuna in the pan in one layer; cover and cook for 5 minutes; season with salt, pepper and spices; turn the slices of tuna over and place the pan in a preheated oven where it will finish cooking (20-25 minutes). When the slices of tuna are tender and perfectly cooked, place them on a warm serving dish; add the butter and lemon juice to the sauce, stir until the butter melts completely, pour the sauce over the tuna slices and serve immediately.

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