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    You are in: Home / Recipes / Tuna (Or Fish or Chicken) With Ginger Shiitake Cream Sauce Recipe
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    Tuna (Or Fish or Chicken) With Ginger Shiitake Cream Sauce

    Tuna (Or Fish or Chicken) With Ginger Shiitake Cream Sauce. Photo by Nancygirl

    1/1 Photo of Tuna (Or Fish or Chicken) With Ginger Shiitake Cream Sauce

    Total Time:

    Prep Time:

    Cook Time:

    23 mins

    15 mins

    8 mins

    DangerBun's Note:

    Excellent, no-fail and incredibly simple. Guests are always floored by this recipe! I adapted it from Bon Appetit. Get all of your ingredients ready before you begin (mise en place), as the cooking goes quickly. Also, be sure to use regular full-fat whipping cream -- the flavor of the cream is key to this and low-fat substitutions won't work well. If you decide to substitute chicken breasts for the tuna, decrease the heat and increase the cooking time to thoroughly cook the chicken. Serve on a bed of baby greens, alongside Wasabi Mashed Potatoes. Perfection!

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    Units: US | Metric


    1. 1
      Heat oven to 200 degrees.
    2. 2
      Heat a skillet on your stove to medium high.
    3. 3
      Grind a generous amount of pepper onto one side of tuna steaks (skip this if using chicken and see intro for instructions).
    4. 4
      Add oil to the pan. When it's very hot, add the tuna steaks, pepper side down. Cook for 1-2 minutes per side, until seared but still rare in the center. Remove from the pan and keep warm on a plate, tented with foil, in a 200 degree oven.
    5. 5
      In the medium-high pan where you seared the tuna (or chicken), add butter, onion, ginger and garlic. Sautee for a minute, just until the garlic becomes translucent (don't let it brown).
    6. 6
      Add shiitakes and cook, without stirring, until they brown slightly. Add the soy sauce and cream. Let it cook until it thickens enough to coat the back of a spoon. Add the lime juice and cilantro.
    7. 7
      Serve tuna, fish or chicken hot atop a bed of greens. Add wasabi mashed potatoes alongside. Top all with the sauce, and garnish with cilantro or chive sprigs.

    Ratings & Reviews:

    • on March 21, 2009


      Though I didn't follow the directions, the sauce part of this recipe was excellent. I prefer my tuna steaks grilled with old bay & a lemon-lime combo rather than using a skillet. I left out the green onions and cilantro & used only 3.5 oz. of Shiitake mushrooms. My BH loved the sauce as much as me. This is a "keeper" & will try with chicken sometime. Thanks for posting DangerBun!

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    • on March 10, 2008


      This is my favorite way to have Ahi Tuna. I have to original recipe from Bon Appetit. I agree that the sauce is great over mashed potatoes. It's also good over egg noodles or rice.

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    • on January 28, 2007


      This dish was excellent! I try not to give too many 5 stars because nothing is perfect but WOW this was close! We used yellowfin and went with the whiping cream in the spirit of following the recipe. The sauce was creamy and full of flavor with a nice background from the soy sauce (not too overpowering). We cooked the tuna pretty rare and it all came together so well. Definately a keeper!

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    Nutritional Facts for Tuna (Or Fish or Chicken) With Ginger Shiitake Cream Sauce

    Serving Size: 1 (407 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 854.7
    Calories from Fat 552
    Total Fat 61.3 g
    Saturated Fat 30.2 g
    Cholesterol 242.0 mg
    Sodium 720.6 mg
    Total Carbohydrate 11.3 g
    Dietary Fiber 2.2 g
    Sugars 2.1 g
    Protein 64.2 g

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