seared tuna in pancetta, with a chanterelle mushroom sauce

this was the starter - a rather adventurous precursor to the short ribs braised in red wine... it was easier than i thought (thank goodness) but the prep is a little time-consuming. slab of tuna (enough for 4 people) 6 slices of pancetta (strips if possible) garlic twine 1. take your strips of pancetta and lay them down crosswise on an oiled surface. 2. very lightly salt your tuna (the pancetta is salty in itself). now place the slab of tuna across it, wrap the pancetta over the tuna. tie closed with the twine. 3. sear the wrapped steak in a tablespoon of butter on all 4 sides til lightly browned (about 2 mins each side). 4. place the pan into your oven (350 degs F) for 5 mins - this will give you a medium steak. 3 mins will give you a rarer steak, 7 mins well done. of course this is dependent on your oven, and also how long you sear the steak for beforehand. for the sauce: olive oil a large handful of chanterelle mushrooms (use dried if you can't find fresh - just rehydrate them in hot water for 30 mins before use). 2 shallots finely chopped 2 cloves garlic finely chopped sherry vinegar salt and pepper to season 1. heat the olive oil (medium flame) - add the shallots and garlic and brown gently. 2. throw in the mushrooms and bring to the boil over a high heat - now splash in 2 tablespoons of sherry vinegar. 3. lower the heat and add the mushrooms. cover and leave for 3 mins or until the mushrooms have cooked through. 4. if the dish dries out, splash a little water in there just to keep things from burning/drying out. 5. season to taste. no photos of this i'm afraid, was too busy cooking it up and trying not to set anything on fire! pudding - the final frontier...i cheated. i bought blackberry crumble from Wholefoods, my favourite pudding that they make. DELICIOUS. with vanilla ice cream. DELICIOUS-er.