Paul Merrony

Grilled tuna with mushrooms and mitof

Ingredients

4 escalopes of tuna (150g each)
500g firm white button mushrooms
250g firm oyster mushrooms
3 heads of witlof cut into 1 cm strips
olive oil
chopped chives
chopped parsley
grain mustard
100ml veal stock Merrony’s French dressing

Method

Quarter the button mushrooms and saute in hot oil until they are soft and tender, drain in colander

Grill the lightly oiled tuna on a high heat then cook to your desired degree of doneness.

Mix the mushrooms together and saute over very high heat until golden brown, then drain well. Put back into the fry pan and add the witlof and herbs, season, saute once more lightly and quickly.

Place the tuna on four plates and spoon garnish over the tuna.

Dress with sauce made by bringing the veal stock to the boil with 120ml of Merrony’s Dressing.

Add 50ml of water. Whisk up well, then add a good dollop of grain mustard, whisk again.

Spoon gently over the garnish. Serve at once.