Recipe by DangerBun
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!
Top Review by CabinKat
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!
- 36 ounces ahi tuna steaks, 1-inch thick (or 4 boneless skinless chicken breasts)
- 2 tablespoons olive oil or 2 tablespoons peanut oil
- fresh ground pepper
- 3 tablespoons butter
- 1⁄3 cup green onion
- 2 tablespoons ginger, fresh grated
- 4 garlic cloves, pushed through garlic press
- 8 ounces shiitake mushrooms, sliced
- 2 tablespoons soy sauce (I suggest low-sodium)
- 1 1⁄2 cups whipping cream
- 3 tablespoons lime juice, fresh squeezed
- 1⁄4 cup cilantro
- 6 cups baby greens (optional) or 6 cups spring greens (optional)
- 3 cups wasabi mashed potatoes (optional)
- cilantro (optional) or chives, for garnishing (optional)
Directions See How It's Made
- Heat oven to 200 degrees.
- Heat a skillet on your stove to medium high.
- Grind a generous amount of pepper onto one side of tuna steaks (skip this if using chicken and see intro for instructions).
- 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.
- 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).
- 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.
- 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.