Last week I did a tuna egg roll for a lent idea. This week we take the classic chicken Marsala and switch out the chicken for tuna. It is this week’s Lenten fish Fridayand is in keeping with the three can meals of my youth, so we do have a mushroom sauce, fresh tuna instead of canned, and green beans instead of the peas. Savory and moist, but with firm, non-tinny tuna, and a creamy sauce. I hope you like it.

2 8-ounce tuna steaks
8 ounces shiitake mushrooms
1/2 cup flour
1/2 teaspoon salt
1 teaspoon black pepper
3 tablespoons shallots, diced fine
2 cloves garlic, minced
2/3 cup Marsala wine
2/3 cup vegetable stock
2/3 cup cream
2 tablespoons butter
4 tablespoons olive oil

2 sprigs thyme

In a large skillet on medium heat add butter and one tablespoon of oil. When the butter foams, add mushrooms and sauté for 8 minutes until edges brown. Remove mushrooms from pan.

Salt and pepper tuna and dredge in flour.

Add remaining oil and add tuna; cook for 2 minutes on both sides.

Add shallots and garlic and stir; cook for 4 minutes.

Remove tuna from pan and add 2 tablespoons of flour. Cook for 3 minutes stirring to combine flour with remaining oil.

Deglaze with Marsala wine. Add stock and cream and stir. Add thyme.

Add mushrooms back to pan and cook for 5 minutes until sauce thickens.

Add tuna to pan and cook for 5 minutes.