Sunday, December 8, 2013

We found some beautiful, reasonable fresh tuna at Whole Foods in Orlando, so we had to make this recipe again.  Every time we eat this, we remark how fantastic it tastes.  This sauce is so very, very good.  It would taste good on pork or chicken.  On anything.  I hope if you have to chance to try this, you will.  You will not be disappointed.  This has been a favorite for over 10 years and it never fails to amaze me as to how good it is.  Here is a repeat worth repeating. 

 

Saturday, February 12, 2011

Tuna with a Ginger-Shiitake Cream Sauce




This is another favorite recipe of ours that I have not blogged about yet.  We have been making this cream sauce for tuna since 2002.  It is that good!!  It was found on Epicurious  at that time.  In the past, we have even used this sauce on salmon.  Today, we vary it somewhat, because a trip to the big city was just not in the cards.  So, instead of fresh shiitake mushrooms which I saw last week at Whole Foods....darn...we are using Portobellos which are really, just as tasty.

The recipe is for 6, but we are cutting it down for the two of us.  Other than changing the mushrooms, we follow it exactly and it is always a winner!!

Pan-Seared Tuna with Ginger-Shiitake Cream Sauce

6 6-ounce tuna steaks, each about 1 inch thick
2 tablespoons peanut oil

3 tablespoons butter
1/3 cup sliced green onions
1/4 cup chopped cilantro
2 tablespoons finely chopped peeled fresh ginger
4 garlic cloves, chopped
8 ounces fresh shiitake mushrooms, stemmed, caps sliced
6 tablespoons soy sauce
1 1/2 cups whipping cream
3 tablespoons fresh lime juice

Preheat over to 200 degrees F.  Sprinkle one side of tuna steaks with pepper.  Heat 2 tablespoons oil in heavy, large skillet over high heat.  Place tuna steaks, pepper side down in hot oil and sear 2 minutes.  Turn tuna over and continue cooking to desired doneness, about 2 minutes for rare.  Transfer tuna to rimmed baking sheet to keep warm in oven.

Add butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and sauté until fragrant, about 30 seconds.  Mix in mushrooms and soy sauce and simmer 30 seconds.  Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes.  Stir in lime juice.  Spoon sauce onto plates; arrange tuna atop sauce.  Garnish with lime wedges and cilantro springs, if desired.

The Trout says this sauce would taste great on anything.  I know some of you do not like cilantro.  I truly believe there is no substitute for this herb.  As you can see by the photo, we did throw in a few shrimp because we just love them!!

10 comments:

  1. Looks delicious Susan, especially with the shrimps on top.

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  2. It looks fantastic Susan and I agree with Larry, love the shrimp you've added. Adore fresh tuna.
    Sam

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  3. This does look like a great sauce...recipe bookmarked!

    Velva

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  4. We have Alaska salmon in the freezer and this sauce sounds divine. Pete's birthday is tomorrow (although we still don't have water, I can carry it) and this sounds perfect for his birthday dinner.

    PS: tell Dale the "girls" are doing fine... lol... Pete opened the door for them to come out an play in the snow and they turned and went back into the building

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  5. One of my favorite restaurants serves shrimp on top of their fish specials. This sounds like such a delicious recipe!

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  6. I love cilantro and this sauce sounds just yummissimo!

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  7. Very unusual recipe, Susan. The fresh ginger in the sauce sounds delicious. I'd love it over all kinds of fish. The shrimp add a perfect finishing touch!

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  8. My David would absolutely love this sauce. He loves mushrooms and fish dishes. Will book mark this. Thanks Susan.

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  9. I think this sounds delicious. Thanks for sharing. Pinning this one so I don't forget.

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  10. Susan, the sauce looks so delicious. We have wonderful seafood here and a bit of a really good sauce is all it needs. I'll make 1/3 the recipe and it should be perfect. I bet it is wonderful on halibut too.

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