Tuna with Ginger-Mushroom Cream Sauce

"I found this recipe on the web a few years back. You can tell its not one of my experiments, no hot peppers. It is one of my favorites and I get rave reviews when I cook it for friends. It works well with mahi mahi as too, though mahi mahi shouldn't be eaten rare. Not health food, but hey, that's what Decadent Saturdays are for."
photo by Julesong photo by Julesong
photo by Julesong
Ready In:
1hr 5mins




  • Heat two tablespoons vegetable oil in a non-stick skillet over high heat.
  • Pepper one side of the tuna steaks, place pepper side down and sear for two minutes.
  • Turn tuna over and continue cooking, about two minutes for rare, four for medium.
  • Transfer tuna to plate and keep warm.
  • Add olive oil, green onions, cilantro, ginger and garlic to same skillet and saute about 30 seconds.
  • Mix in mushrooms and soy sauce and simmer 30 seconds for shiitake, 1 minute for morels.
  • Add half and half and simmer until thickened, about 3-4 minutes.
  • Stir in lime juice.
  • Spoon sauce onto plates and place tuna steak on top.
  • Garnish with cilantro and a slice of pickled ginger.

Questions & Replies

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  1. loved the sauce, didn't have half & half, I used cashew milk and added a corn starch slurry. We also had cauliflower/fried rice with it, the sauce was nice on that too
  2. Great recipe. Loved the sauce but would also be great with chicken breasts. I served with wasabi mashed potatoes and loved the sauce over those too. Very versatile recipe, could be used with pasta.
  3. Both hubby and I vote that - YES! - this is a recipe we're going to be using often in the future. :) I used a combination of morels and reconstituted porcini mushrooms, and also added blanched and sauteed fiddlehead fern heads. Absolutely delicious!


Strange gnomish creature who lives under a moss covered rock in the Pacific Northwest. Nice place though, since we got electricity put in. On the other hand, running water is standard in these parts.
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