Prep 10 mins
Cook 10 mins
We love Hawaiian ahi tuna and this is quick and delicious. My husband gives this sauce a 10.
- 6 (6 ounce) tuna steaks, 6-ounces each, 1-inch thick
- 2 tablespoons peanut oil
- 3 tablespoons butter
- 1⁄3 cup green onion, thinly sliced
- 1⁄4 cup cilantro, chopped
- 2 tablespoons gingerroot, finely chopped
- 4 garlic cloves, chopped
- 8 ounces shiitake mushrooms, sliced
- 6 tablespoons soy sauce
- 1 1⁄2 cups whipping cream
- 3 tablespoons fresh lime juice
- lime wedge (optional)
- fresh cilantro stem (optional)
- Preheat oven to 200°F Sprinkle 1 side of tuna steaks with pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear 2 minutes. Turn tuna over and continue cooking to desired doneness, about 2 minutes for rare. Transfer tuna to rimmed baking sheet; keep warm in oven.
- Add butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice. Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges and cilantro sprigs, if desired.
made the recipe as written....the result was a entree worthy of best haute cuisine in any restaurant.....the sauce tasted like a great, rich mushroom soup..i can only urge users of this site to try this dish...i served with french tart's pommes anna - a great combo
DH and I made this for dinner a couple of nights ago and enjoyed it very much. I love shiitakes and I love cilantro, so I knew that I would love this dish. The ginger and cream, in combination with the above ingredients made for really delicious rich sauce that did not overpower the fish. I had to substitute chives for the green onions as that is what I had on hand; though next time I will definitely use the green onions. I will certainly make this dish again. Thanks!
My husband and I both enjoyed this tremendously. I subbed half and half for the whipping cream and parsley for the cilantro and it was still delicious. I also added a tbsp of sugar. The lime juice made all the difference with this sauce so don't leave it out! Because the sauce is rich, it would also work well with mahi, swordfish or any other meaty fish. I think that it would also be delicious on chicken or even beef (maybe without the lime).