"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Pan Seared Tuna with Ginger-Shitake Cream Sauce Recipe

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This recipe for Pan Seared Tuna with Ginger-Shitake Cream Sauce, by , is from The Wiersch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stacey Empson
Added: Thursday, December 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 6-ounce tuna steaks, each about 1 inch thick
2 T. peanut oil
3 T. butter
1/3 cup thinly sliced green onions
1/4 cup chopped cilantro
2 T. finely chopped peeled fresh ginger
4 garlic cloves, chopped
8 ounces fresh shiitake mushrooms, stemmed, caps sliced
6 T. soy sauce
1 1/2 cups whipping cream
3 T. fresh lime juice
Lime wedges (optional)
Fresh cilantro sprigs (optional)

Directions:
Directions:
Preheat oven to 200°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; 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 sprigs, if desired.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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