Seared Tuna with Ginger-Shiitake Cream Sauce
1 cup wine - for the cook
6 – 6 oz. tuna steaks, about 1” thick
2 Tablespoons Olive oil
3 Tablespoons butter
1/3 cup thinly sliced green onions
1/4 cup chopped cilantro plus some leaves for garnish
2 Tablespoons finely chopped fresh ginger
4 cloves of garlic, chopped
8 oz. fresh shiitake mushrooms caps, sliced
6 Tablespoons soy sauce
1 1/2 cup heavy cream
3 Tablespoons lime juice
Preheat oven to 200.
Sprinkle 1 side of tuna steak with pepper. Heat oil in heavy large skillet over high heat. Place tuna, pepper side down, in pan and sear for 2 minutes. Turn and cook to desired doneness. Transfer to a baking sheet, cover with foil and keep warn in the oven.
Add butter, green onions, cilantro, ginger and garlic to same skillet and sauté until fragrant, about 30 seconds.
Mix in mushrooms and soy sauce and simmer for 30 seconds. Add cream and simmer until sauce lightly coats the back of a spoon, about 3-4 minutes. Stir in lime juice.
Spoon sauce onto plate and arrange tuna on top of sauce. Garnish with more sauce, cilantro sprigs and lime wedge.
Pairs Well With
Recipe from Circa Restaurant, (closed) Philadelphia, PA
For the Mushrooms Cooking Class - 102
This is one of my all-time dishes! I usually use Albacore tuna steaks, rather than the more expensive sushi grade Ahi tuna. The Ginger-Shiitake Cream Sauce is soooo good that even if you draped it over a shoe, it would be worth chewing the heel off your stiletto!