Tuna with Mushroom Caper Sauce

2 tuna steaks, (6 ounces each)
2 tbsp vegetable oil
salt and freshly ground pepper
2 tbsp olive oil
1 cup sliced shitake mushrooms
1 tbsp chopped garlic
1/4 cup dry white wine
1/4 cup fish or chicken stock
2 tbsp capers
2 tbsp butter, rolled in flour to coat
1 tomato, seeded and julienned
1 tbsp chopped flat parsley leaves

Brush tuna with vegetable oil, season with salt and pepper and set aside.

Heat olive oil in a saute pan over medium heat. Add mushrooms and saute for 2 minutes.

Add garlic and continue cooking until garlic begins to brown.

Add wine and bring to boil, scraping up browned bits.

Add stock and capers and return to boil, then reduce heat, add butter rolled in flour and simmer until slightly thickened.

Add tomato and season with salt and pepper. Set aside in a warm place.

Grill tuna over high heat, being careful not to overcook. Arrange on a serving platter. Spoon sauce over and sprinkle with chopped parsley Serve at once.