Tuna (Or Fish or Chicken) With Ginger Shiitake Cream Sauce
photo by Nancygirl
- Ready In:
- 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)
- 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.
Questions & Replies
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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!
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!