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1
Sprinkle salt all over the tuna steaks, using about 1/2 teaspoon salt in all.
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2
Dredge each steak in the flour, coating both sides, and shake off the excess.
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3
Pour 4 tablespoons of the olive oil into the skillet, and set it over medium-high heat.
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4
When the oil is hot, lay all the tuna in the pan, and saute on the first side for about 1 minute, just until browned.
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5
Flip the steaks over, and brown the second side, another minute or so, then take the pan off the heat.
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6
Transfer the tuna to a platter, and keep in a warm place while you make the sauce.
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7
Lift the rehydrated porcini pieces from the soaking water (reserve it), and chop them fine.
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8
Pour the remaining 2 tablespoons olive oil into the skillet, set it over medium-high heat, toss in the garlic cloves, then stir in the chopped anchovy and porcini.
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9
Cook and stir until everything is sizzling nicely, then pour in the white wine, lemon juice, and porcini water (leaving behind any sediment).
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10
Add the thyme sprigs, and season with the remaining salt.
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11
Bring the sauce to a boil, and cook until reduced by about half.
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12
When the sauce has thickened to a consistency you like, arrange the tuna steaks in the skillet again, and pour in any juices from the platter.
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13
Heat for a minute in the bubbling sauce, then turn the steaks over and cook briefly on the second side.
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14
The tuna should still be rare at this point; if you prefer your steaks better done, simply let them cook in the sauce longer.
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15
Just before serving, drop the 2 tablespoons butter (or extra-virgin olive oil, if you prefer) into the pan, between the steaks, and stir it into the sauce as a final enrichment.
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16
Turn off the heat, and stir in the parsley.
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17
Serve the steaks on dinner plates, spooning sauce over them, or arrange them on a serving platter, with the sauce on top.
